Cabbage and Sausage Soup

Name: Cabbage and Sausage Soup
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 pound mild fresh sausage, removed from its casing; 1 large onion, minced; 1 small head of Savoy cabbage, about 1 pound, cored and shredded; Salt and black pepper to taste; 1 tablespoon minced garlic; 6 cups chicken stock, preferably homemade (page 160); 1/2 cup short-grain rice, like Arborio; Freshly grated Parmesan cheese

December 14, 2011

Interestingly, though this is usually and correctly associated with Eastern Europe, I had it first in northeastern Italy. That’s not entirely surprising, because the Alto Adige region of Italy, also known as the Tyrol, was part of Austria until after World War I. Often thickened with rice, this soup can also be used as a sauce for pasta; see the variation.

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