Red cabbage soup with chicken sausage:
- Take 1/4 to 1/2 pound of fresh (i.e. not precooked) chicken sausage. cut into half inch slices, which is a lot easier if it is frozen. Brown in a medium pot in a little olive oil on medium heat. You could leave out the sausage but it adds a lot to the final dish.
- Add the defrosted cabbage. If there is any leftover chicken in it, bone it and add to the pot. Add 2 to 3 cups of chicken broth, preferably homemade (thought I used Tabatchnik which was surprisingly good; if you use bullion cubes you are on your own).
- Bring to a boil and simmer 5 minutes.
- Add a 15 oz. can of canellini beans, drained and rinsed very well -- all the foamy gunk should be washed out. (You could also use a cup to a cup and a half of fresh cooked white beans, but why bother?) Simmer another 5 minutes.
- As a finishing touch, saute 3-4 cloves whole, smashed, peeled garlic to 1 or 2 tablespoons olive oil in a small pot. Cook until light brown, and add about a teaspoon of dried rosemary. Cook another minute, and then pour through a strainer into the soup.
- Serves 2 people as a main course, 4 as a hearty appetizer. Of course, if you have more leftover cabbage, make more soup.