Italian Sausage and Cabbage Stew

Before we start, and before you whine about it being ANOTHER soup...it's not a soup...it's a stew.

So there.

And before we even GET to the recipe...I just wanted to share how much I LOVE cooking with my husband. He has Mondays and Tuesdays off, and that often means we get to cook dinner together. He usually does most of the work, being that he's so much more adept in the kitchen. But I always step in to do the stuff he doesn't like to do...like chop onions and prepare garnishes...you know...the prep work.

But cooking together highlights the many differences we have. For example, I obsess over missing an item from a recipe and will run to the store...whereas he will just simply substitute it for something else.

We also speak a different language. Or the same language, for which we assign different words. I don't know...

...but the point is that like all men and women...our communication skills leave a little something to be desired. It's not that we don't talk...it's that we don't LISTEN. And then we THINK that we know what the other person is saying because it's what we would be saying if we were them...not taking into account that we are NOT them and therefore would NOT be saying whatever it was we think they would've said.

Confused, yet?

Here...let me give you an example...

Jason and I were making a new recipe, called Italian Sausage and Cabbage Stew. I had to go and pick up kids, so he offered to stay home and get it started. I said: "Grab a couple pounds of sausage from the freezer and thaw it, break the links from their casings and brown it up, and by then I should be home."

When I got home, I smelled something wonderful cooking...something spicy and mouth-watering...but something that was definitely NOT Sweet Italian Sausage. Sure enough, I went into the kitchen, and Jason is faithfully browning 2 pounds of....chorizo.

"Hey," I said, as I picked up the recipe that was placed strategically next to the stove, "That's not Italian Sausage".

"You didn't say Italian sausage...you said sausage, and I saw this and thought it was what you meant."

"No...I didn't say Italian sausage, but the recipe is called 'Italian Sausage and Cabbage Stew'...see?" I pointed purposefully at the paper.

"Well," he sighed, rather exasperated, "I thought this is what you meant. Want me to stop?"

I checked the menu. I hadn't been planning on using that chorizo for another two weeks...it's at the END of my menu. But it was already 3/4 browned.

"Can you finish cooking it, and then I can freeze it?" I asked.

"Yeah," he answered, "Go get the right stuff and I'll fry that up next."

So...on the bright side...I have my chorizo all cooked for when I make enchiladas in a couple weeks.

All cooked up and ready for...

Upon further discussion and banter, Jason admitted that he had opened the freezer, and the chorizo was the first thing he saw, so he assumed that's what I wanted. The packages of Italian sausage were right below that, but he didn't actually look around.

It reminds me of a book a friend of mine has called Pat the Husband...a satire based around the premise of the children's book Pat the Bunny. Just like the children's book, it has flaps to lift and things to touch...and it supposedly "teaches" adults the differences between women and men. My favorite page is when the husband is looking for big gallon of milk, but it is behind the little jar of ketchup, so he can't "find" it. So you have to pull the tab over so the ketchup slides out of the way and viola! He sees the milk!!

Cooking with Jason also reminds me that I have to be very specific when I speak, and not be so vague. After all...chorizo IS a type of sausage...in fact...it's Jasons FAVORITE type...so OF COURSE he was instantly drawn to it.

And I can't get mad even if I was specific because that doesn't mean my speaking mixed magically with his listening. We are different people...programmed different ways, and have different methods of understanding. It's something I'm sure we'll work on all our lives...and still never get perfect.

But this is why I love cooking with Jason. It gives us a chance to talk, listen, learn...communicate...no matter how imperfectly. And I love that time...

This is a simple stew.The broth is rich and flavorful. Changes I'd make next time include chopping the cabbage into smaller bits...

No need to double (although I did...just for fun, and because I wanted leftovers)...

Yumminess...

Italian Sausage and Cabbage Stew

• 2 TBS 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 cannellini beans
• 1 quart vegetable or chicken stock 
• 1 quart water
• 1 tsp salt, more to taste
• 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch slices (I would then cut those slices in HALF width wise)
• 2 bay leaves
• 1 cup chopped Italian parsley, loosely packed
• 1/2 cup to a cup freshly grated Parmesan or Pecorino cheese

1. Heat the olive oil on medium high heat in a large (8-quart), thick bottomed stock pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.

2. Add the minced onion (save the sliced onion for later) and saute 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 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 a blender to blend some (or all) of the beans and onions. (note: I did this...and honestly, I couldn't tell much of a difference in the soup's consistency. So it's entirely up to you.)

Baby...can you pour me a glass of wine?

 4. 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 10-20 minutes.

Bubbly...

 5. To serve, sprinkle on chopped parsley and grated cheese.

Serves 8-10 people

courtesy Simply Recipes

World's Best Braised Cabbage

Everyone I know makes the same thing on St. Patricks Day...Corned Beef and Cabbage with a side of Potatoes. It's a great dinner...and everyone loves turning the leftovers into Corned Beef Hash the next morning.

But it is NOT, strictly speaking, a traditional Irish dinner.

It's an American dinner...served on St. Patricks Day.

I'm not knocking it...I've made it PLENTY of times for St. Pat's. And I believe that you can make your own traditions...so why not make Corned Beef traditional?

There are many other absolutely WONDERFUL things to make for St. Patricks Day...a truly traditional dish would be Shepherd's Pie.

If you're looking for something a little more simple, you could go with Potato-Leek Soup. It's great when served with Irish Soda Bread.

But, if you're dead set at serving Corned Beef and Cabbage this year, that's more than okay. After all...I did.

Yup...that's right...I can preach about "real" food and "authentic" recipes all I want...but when it came down to choosing my St. Patricks Day dinner this year...I went with Corned Beef and Cabbage, too...

Now...I don't have to tell you how to cook a Corned Beef Brisket. The instructions are written on the blessed package, and all the seasonings are included in a little packet inside.

What I want to share with you is the BEST cabbage recipe ever.

I know, I know...you're saying: "But Shannan, it says to just add the cabbage and potatoes in with the corned beef the last 30 minutes of cooking. That's the way I've always done it>'

Yeah, yeah...I know...but we're gonna' branch out today, people. I promise you won't regret it!! Have I ever steered you wrong?

Now. most recipes I share on here are not mine. They are recipes that other, and more accomplished, chefs have created and perfected. My goal isn't to share my OWN cooking...but rather to share stuff I've tried and has proven successful with a large family.

This recipe is no different...it is from a cookbook called All About Braising: The Art of Uncomplicated Cooking by Molly Stevens.

Braising isn't complicated...in fact, it usually requires only a few simple ingredients. What it lacks in complexity, though, it makes up for in TIME...although many chefs "braise" in a pan on the stove in 30 minutes or less...I personally feel that there is nothing better than a meal slow-cooked for hours in the oven...and that's the style of cooking Ms. Stevens book focuses on.

World's Best Braised Cabbage

• 1 medium head green cabbage (about 2 pounds)
• 1 large yellow onion (about 8 ounces)
• 1 large carrot, cut into 1/4 inch slices (now see...I was OUT of carrots, and too busy to run to the store...so I used a couple handfuls of matchstick carrots I had in the fridge. It worked...but was not the same...as I usually add 2 or 3 carrots because I like the way they taste when they're done braising. The lesson, boys and girls, is this: don't be like Shannan. Go to the store, and buy a few damn carrots)
• 1/4 cup chicken stock or substitute Vegetable Stock to make this vegetarian...I do)
• 1/4 cup extra-virgin olive oil
• coarse salt and freshly ground black pepper
• 1/8 tsp crushed red pepper flakes, or to taste (I use more...for a bit of a kick)
• Coarse sea salt

1. Heat oven to 325. Lightly oil a large gratin dish or baking dish (9x13 works well).

2. Peel off and discard and bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds...any bigger and it won't fit in the dish and won't braise beautifully. If your cabbage is too big, cut away a wedge and save it for salad. Cut the cabbage (or what's remaining if you had to trim it) into 8 wedges. Arrange the wedges in a baking dish in a single layer. They may overlap a little...but do your best to get them all to fit flat.

3. Scatter onion and carrot over the cabbage. Drizzle over the oil and the stock. Season with salt, pepper, and red pepper. Cover tightly with foil, and cook in the middle of the oven for an hour. After an hour, uncover and turn cabbage with tongs...re-cover and cook for another hour. It's okay of the cabbage tries to fall apart when you turn it...it's to be expected. If it's drying out, add a few TBS stock.

4. Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until vegetables begin to brown. It should take another 15 minutes. Serve warm and sprinkled with sea salt.

You will never...

...ever...

...EVER...

boil your cabbage again.

courtesy Molly Stevens in All About Braising: The Art of Uncomplicated Cooking

Ribolitta

I'm still on a soup kick...

I just can't help it!! I LOVE soup, and I want to make it ALL THE TIME!!!

I wanted a delicious vegetable soup to follow up our hearty Chicken Marbella recipe, and found this delightful gem tucked away in a Family Fun magazine, of all places. It is an entirely attainable and fairly authentic recipe for Ribolitta...a Tuscan peasant soup.

Ribolitta literally means to "boil twice" in Italian...and that's exactly what you do. Heavy on the green, this is by no means a flimsy broth with a few veggies floating around. It's an almost eat-with-a-fork vegetable sensation that explodes with flavor and gives new meaning to "eating your greens". You can easily substitute different vegetables in and out if you don't have EXACTLY what the recipe calls for.

It requires a little time to prepare...but is worth the effort. No need to double...this soup makes 10+ cups.

This soup is especially good the day after it's made...so it's lucky that the recipe yields a generous amount...you'll want leftovers.

Hearty Ribolitta

Ribolitta

• 1/2 cup extra virgin olive oil
• 1 onion, chopped
• 2 leeks, sliced (white stalks only)
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 4 carrots, peeled and chopped
• 1 (14.5 oz.) can diced tomatoes (I used the kind with basil and oregano added in)
• 1 (15.5 oz) can cannellini beans, drained
• 1 bunch kale, ribs removed and chopped
• 1 bunch spinach or swiss chard, chopped
• 1/4 head savoy cabbage, chopped
• 2 potatoes, peeled and chopped
• 2 zucchini, chopped
• 1 TBS salt
• 1/2 tsp pepper
• 1 tsp rosemary
• 1/2 tsp red pepper flakeswater
• 1 loaf stale (day old) French or Italian bread, sliced
• Grated Parmesan

 1. Heat the olive oil in a large pot over medium heat.

Onions, carrots, celery, leeks, and garlic...

Add the onion, leeks, garlic, celery, and carrots; saute until onion is softened, about 5 minutes.

Sauteed veggies with the canned veggies...

 Add the tomatoes with their juice, the beans, and the remaining vegetables...

Kale, spinach, cabbage, zucchini, and potatoes...

...then season with salt, pepper, rosemary, and red pepper flakes. Add enough water to cover the vegetables (about 10-12 cups) and bring soup to a boil. Reduce the heat, then cover and simmer the soup for 1-1/2 to 2 hours.

2. Add the slices of bread (I can hear you now..."You want me to do WHAT to the bread? Isn't it for dunking...or garnish?"...No...it's not. It's part of the soup. Now do as you're told and add it in!!), then raise the heat to medium high and bring the soup to a second boil, stirring occasionally, until the bread has fully broken down, about 10-15 minutes.

Just do it, already...geez...

3. Let soup stand about 10 minutes before serving. Ladle soup into bowls, then sprinkle with Parmesan cheese and drizzle with olive oil, if desired (I add the cheese, but not the extra oil...so I guess that makes me decidedly UN-Italian).

Ohhhh...yum, yum, yum...

4. If you just can't help it, serve with freshly sliced Italian or French bread...

courtesy Family Fun magazine