As I mentioned earlier this week, I got a gorgeous head of cabbage in my farm bag from Front Porch Pickings. My husband is a good German boy (from Pittsburgh originally) and he loves cabbage!! I normally make haluski or slaw with it, but since it’s been so dreary out, I went looking for a soup recipe to fill our bellies. I found some inspiration online and tweaked some recipes until it fit us just right!
Use your giant soup pot – this makes a TON! I made the mistake of starting with a smaller pot and had to transfer… oops!! This soup is filling and chock full of good for you vegetables. And the calorie count can’t be beat!!
*Leave the cheese out for a dairy-free meal!
Italian-Style Cabbage Stew
Yield: 12 servings (about 1.5 cups each)
Nutritional Info: according to myfitnesspal.com (love this website!), each serving is approximately 260 calories.
When you slice the cabbage, cut the entire head in quarters. Trim the hard core out of the center of each piece. If your cabbage is on the larger side, you might need to cut your pieces in half again. You want to cut the cabbage into thin ribbons, about 1/4-1/2″ wide, no longer than one of your fingers (any longer and it will be annoying to eat!). There’s really no wrong way to do this, just start cutting until you have manageable pieces!
2 Tbsp olive oil
1 package (19 oz) sweet turkey Italian sausage, casings removed
1 large onion, diced (approx 2 full cups)
3 cloves garlic, minced
1 1/2 cups dry white wine
2 cans (15 oz each) Great Northern Beans, drained
2 cans (14 oz each) petite diced tomatoes
1 medium head cabbage (about 2 lbs), quartered and sliced thinly
4 cups low fat, low sodium chicken broth
4 cups water
1 tsp kosher salt
1/4 tsp black pepper
1 tsp Italian seasoning
12 Tbsp shaved Parmesan cheese
Heat olive oil in large soup pot of medium-high heat. Remove sausage from casings and saute in the oil until cooked through and brown, breaking up sausage as it cooks. Remove sausage from pot with a slotted spoon and set it aside for a few minutes.
Add onion to the pan, saute until golden brown and starting to soften, about 3 minutes. Add minced garlic, saute 1 minute. Add white wine, scraping the bottom of the pot to loosen all of the browned bits. Add white beans and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes.
Uncover the pot and add the tomatoes (juice and all!), cabbage, broth, water, salt, pepper, Italian seasoning, and cooked sausage. Bring to a boil then reduce the heat to a simmer. Cover and simmer for 10 minutes. Remove the lid and simmer for another 20 minutes (until your cabbage is softened).
Serve your soup up and sprinkle each bowl with 1 Tbsp of shaved Parmesan cheese. Enjoy!!