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1 pound Italian Sausage Links which typically 4 (I prefer hot myself)
1 small head of cabbage (Rough chopped)
2 Leeks (I cut then length Wise and then chop small 1/4 inch pieces. You have to rinse leeks they will have grit. Do it in a strainer)
1/2 Cup Quality White Wine
2 Cups Chicken Broth
6 ounces Pancetta Chopped (Italian Bacon) (
1/4 Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Cracker Pepper
Easy as pie.
Take a stock pot heated to medium high, add the olive oil then add the leeks pancetta and the sausages. Brown the Sausages while caramelizing the leeks and heating the pancetta. As soon as the sausages are browned, add the white wine to deglaze the pan.
add the chicken broth and black pepper and then the cabbage. Cover. Bring to a boil. As the broth boils it finishes off the sausages and steams the cabbage.
Do not overcook the cabbage. It will reduce a great deal. This should take about ten minutes or so.
Give it a stir and serve like soup.
Get yourself a nice loaf of rustic bread. You'll be dipping it in the broth.
I try to brink a nice Pinot Noir with this. But red or white works well
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