Cabbage Soup with Turkey Sausage
 
Prep time
Cook time
Total time
 
Recipe type: Soup/Stew
Serves: 6 servings
Ingredients
  • 1 lb hot Italian turkey sausage
  • 3 Tbsp olive oil, divided
  • 1 medium onion, peeled and chopped
  • 3 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • ½ tsp fennel seed ground
  • ½ tsp salt
  • freshly ground black pepper to taste
  • 2 cups chicken stock
  • 15.5 oz can northern beans with their juice
  • ½ of a large head of cabbage, cored and chopped
  • A few torn leaves of parsley for garnish if desired.
Instructions
  1. Heat 1 ½ Tbsp oil in a large, straight-sided skillet (or large pot if you don’t have a big enough skillet to fit everything).
  2. Squeeze sausage out of casings into pan and stir, breaking it up until browned.
  3. Remove sausage to a bowl.
  4. Add remaining 1 ½ Tbsp oil to pan and add onion and carrot.
  5. Saute until softened, about 5 minutes.
  6. Add garlic and stir about 30 seconds until aroma comes.
  7. Add wine, ground fennel seed, salt and black pepper.
  8. Bring to a boil, while scraping bottom of pan with a wooden spatula to release browned bits.
  9. Simmer about 5 minutes until wine is reduced by about half.
  10. Add chicken stock, beans with their liquid, and cooked sausage, and stir.
  11. Add cabbage on top.
  12. Cover and simmer 35 minutes.
  13. Cabbage will not be totally immersed but will steam in pan.
  14. Ladle into shallow bowls, garnish with parsley if desired, and serve.
Recipe by Savory Nature at http://savorynature.com/2016/03/10/cabbage-soup-turkey-sausage/