We knew it was coming. Winter’s chill made itself felt this morning while walking my dog. My cheeks had turned a decidedly pinkish hue by the time we returned home. And as we all know, the quickest way to fight off the chill is with soup.
I had half a package of Farmhand Foods spicy Italian sausage on hand, and had picked up a bag of mixed braising greens from Coon Rock Farm when visiting the Western Wake Farmers’ Market yesterday morning. The mix included two kinds of kale, arugula, tatsoi, napa cabbage and a couple of other winter greens.
With some slight modification, downsizing the recipe to half the normal quantity, I decided to make this Italian Sausage and Cabbage Stew recipe. I halved nearly all the quantities in the original recipe, except the wine (the wine I used came from Wine Authorities in Durham, where I had purchased the Farmhand Foods sausage). I used a full cup of wine 🙂 .
The soup came together quickly (in about an hour) and I love the spice that the sausage adds. I had saved a recipe for a savory, cheesy biscotti and baked a batch while the soup was simmering on the stove top. In the end, lunch today was warming and filling (with plenty leftover for a quick lunch or dinner during the week too).