Over the holidays (yes, the Christmas holidays all those moons ago), my mom made a cabbage stew that actually wasn't the terrible soggy lettuce I expected from cabbage (not a reflection of my mom's cooking). I'm also not a huge leek fan, not sure of their purpose but let's give them a go. Browned sausage and root vegetables really made this a hearty and warming stew.
- Olive oil
- 6 chicken sausages (I used spicy ones but you can use plain if desired)
- 1 small head of cabbage, chopped
- 2 cup carrots, chopped
- 2 leak, chopped
- 1 14 oz. can of white beans (cannellini or Great Northern)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 2 Tablespoons tomato paste
- In a large sauce pan, heat the olive oil. Brown the chicken sausages until all sides are light brown.
- Remove the chicken sausages and cut into bite-sized pieces. Return to the pan.
- Add the cabbage, carrots and leaks. Saute with the sausage for about 5 minutes.
- Pour in the broth. Stir in the seasonings and tomato paste.
- Stir in the beans.
- Bring the soup to a boil and then reduce the heat to a simmer until the vegetables are soft (30-40 minutes).
- Eat with some hearty bread or you can freeze this soup for a rainy day!