We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
- 1 Tbsp 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 (cannellini, Great Northern, or Navy), drained
- 1 quart vegetable or chicken stock
- 1 quart water
- 1 teaspoon salt, more to taste
- 1 large (2-pound) 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
1 Cook the sausage: Heat the olive oil on medium heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer.
When the sausage has cooked on all sides, remove it with a slotted spoon and set aside.
2 Sauté onions, garlic: Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often.
Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the minced garlic and cook for another 1-2 minutes.
3 Add wine, beans, boil, lower heat to simmer: Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
4 Add water, stock, salt, cabbage, sliced onion, bay leaves, sausage, then simmer: Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese.