Italian Sausage and Cabbage Stew Recipe
A comforting Italian Sausage and Cabbage Stew Recipe made with tender cabbage, white beans, and savory Italian sausage simmered in a rich, aromatic broth — simple, rustic, and full of hearty flavor.
8 Servings
Ingredients
- 1 tbs extra virgin olive oil
- 1 lb sweet Italian sausage bulk or removed from casings
- 1 large yellow onion half sliced and half minced
- 2 cloves garlic minced
- 1 ½ c dry white wine
- 1 15 oz can white beans (cannellini, Great Northern, or navy) drained
- 1 qt chicken or vegetable stock
- 1 qt water
- 1 tsp salt plus more to taste
- 1 large 2 lb savoy cabbage quartered and sliced into ¼-inch strips
- 2 bay leaves
- 1 c fresh parsley chopped and loosely packed
- ½ –1 c freshly grated Parmesan or Pecorino cheese for garnish
Instructions
Cook the sausage.
- In a large, heavy-bottomed pot (approximately 8 quarts), heat the olive oil over medium-low heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until browned on all sides but still slightly pink in the center. Using a slotted spoon, remove the sausage and set aside.
Sauté the onions and garlic.
- In the same pot, add the minced onion and sauté for 3–4 minutes, stirring frequently to prevent burning. Once the onions begin to soften and release moisture, scrape up any browned bits from the bottom of the pot to incorporate the flavor. Add the garlic and cook for an additional minute, stirring constantly until fragrant.
Add the wine and beans.
- Pour in the white wine and bring to a gentle boil, stirring to deglaze the pot. Add the drained white beans and continue cooking over low heat for approximately 10 minutes, allowing the flavors to blend. For a thicker consistency, use an immersion blender to puree a small portion of the beans and onions before proceeding.
Combine the remaining ingredients.
- Add the water, stock, salt, sliced half of the onion, cabbage, bay leaves, and reserved sausage to the pot. Stir to combine, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes. Remove the lid and continue simmering for an additional 10–20 minutes, or until the cabbage is tender and the broth is richly flavored.
Finish and serve.
- Remove the bay leaves and discard. Stir in the chopped parsley and adjust seasoning with additional salt if necessary. Ladle the stew into serving bowls and garnish with freshly grated Parmesan or Pecorino cheese. Serve immediately while hot.
Notes
To make this Italian Sausage and Cabbage Stew Recipe gluten-free, ensure that the sausage used is certified gluten-free, as some varieties may contain fillers or seasonings with gluten. Use a gluten-free chicken or vegetable stock, and verify that the white wine and grated cheese are labeled gluten-free to avoid cross-contamination. Serve with gluten-free bread or rice for a complete meal.