cabbage & sausage stew

Ingredients:

1 leek, sliced

1 onion, chopped

2 celery stalks, sliced

2 carrots, peeled and sliced

1/2 cabbage, sliced thinly

2 tbsp olive oil

2 hot Italian sausages (or whatever sausage you like), cut into chunks, or squeezed out of the casing

2 tbsp tomato paste

1 cup canned tomatoes

1 can butter beans, rinsed and drained

3-4 cups of water

1 tsp dried rosemary

1 tsp dried thyme

Method

Brown sausage in a stockpot or large saucepan over medium heat. Drain, if any subtstantial amount of oil is rendered.  Add olive oil to pot, and heat for a minute or two. After a few minutes, add onions, leeks, celery and carrots, and sautee until softened. Add cabbage, and sautee for a couple minutes, until wilted.

Add tomato paste, rosemary, thyme, tomatoes, butter beans and 3-4 cups of water (just enough to bring liquid up the same level as the vegetables).

Bring to a slow boil over medium heat, stirring occasionally.   Reduce heat to medium low, and simmer for 20-30 minutes, or until vegetables have reached desired consistency. Adjust seasonings if required, and serve.

Serve as a thick soup, or over polenta.

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2 thoughts on “cabbage & sausage stew

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