Italian Sausage and Cabbage Stew

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound sweet Italian sausage, bulk, or removed from casings
• 1 large yellow onion, half sliced and half minced
• 2 garlic cloves, minced
• 1 1/2 cups white wine
• 1 15-ounce can of white beans, drained
• 1 quart vegetable or chicken stock
• 1 quart water
• 1 teaspoon salt, more to taste
• 1 large savoy cabbage, quartered, then sliced into 1/4-inch thick slices
• 2 bay leaves
• 1 cup chopped parsley, loosely packed
• 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish

Directions

1. Warm the olive oil over medium heat in a large, heavy-bottomed 8-quart pot. Add the sausage in an even layer, crumbling it into smaller pieces as it goes in.
2. Once the sausage is browned all over, lift it out with a slotted spoon and put it aside. Add the minced onion, holding back the sliced onion for later, and cook for 3-4 minutes, stirring frequently.
3. As the onion releases moisture, drag a wooden spoon along the bottom of the pot to loosen the browned bits. Stir in the minced garlic and cook for 1-2 minutes more.
4. Pour in the white wine, add the beans, and bring everything to a vigorous boil. Turn the heat down to a simmer, cover the pot, and cook for 10 minutes. For a thicker broth, blend some or all of the beans and onions with an immersion blender, if you like.
5. Add the water, stock, salt, cabbage, sliced onion half, bay leaves and the browned sausage. Bring the pot back to a boil, then lower the heat so it simmers. Cover and cook for 10 minutes, then remove the lid and keep simmering until the cabbage is tender, about 10-20 minutes longer.
6. Serve with chopped parsley and grated cheese sprinkled over the top.