Hearty Italian Cabbage & Sausage Soup: Verzata cabbage stew from Milan recipe!

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide a brighter flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

Introduce the dish and its regional significance.

Gather ingredients: cabbage, artisan sausages, sofrito, chicken stock, white wine, bay leaves, olive oil, and salt.

Remove the casing from the sausages and flatten them for easier cooking.

Chop the sofrito (celery, carrot, onion) finely using a food processor.

Chop the cabbage into small pieces, removing the root.

Heat a heavy dutch oven over medium flame and add a little olive oil.

Add the sausages to the cold pan to render the fat as it heats up.

Cook the sausages until crispy on one side, then turn and break them up with a spatula.

Remove the sausages from the pot and add the sofrito to the rendered fat, cooking for about 5 minutes until softened.

Add white wine to the sofrito to deglaze the pan, allowing it to evaporate.

Once the wine has evaporated, add the chopped cabbage, bay leaves, and sausages back into the pot.

Pour in the chicken stock, adding salt to taste, and cover the pot.

Let the soup cook for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: