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Savoy Cabbage and Sausage Soup
From "Every Night Italian"
(Scribner)
By Giuliano Hazan
4 to 6 servings
Ingredients:
- 3 tablespoons butter
- 6 tablespoons finely chopped yellow onion
- 8 ounces pork sausage, casings removed
- 6 cups shredded Savoy cabbage (about 1 1/4 pounds)
- Freshly ground black pepper
- 7 cups meat broth or 1 large beef bouillon cube dissolved in 7 cups water
- 6 to 8 parsley stems
- 3/4 cup rice for risotto, such as Arborio or Carnaroli
1. Melt the butter in a heavy 6- to 8-quart soup pot over medium heat. Add the onion and saute until it turns a rich golden color.
2. When the onion is ready, add the sausage, break it up with a wooden spoon, and cook until it begins to brown. Add the cabbage and season with salt and pepper. Cook until it is wilted and tender. Add the broth and parsley stems, cover the pot, and cook for 30 minutes. Add the rice, cover, and cook until the rice is done, about 20 minutes. Serve hot.
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Scribner
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