Name: Italian Sausage-Cabbage Stew with Tomato, Carrot, Parmesan & Toast
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 1420 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 0.68 kg ground pork sausage; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium heads napa cabbage; 85 g Parmesan cheese; 6 slices whole grain bread; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt

Italian Sausage-Cabbage Stew with Tomato, Carrot, Parmesan & ToastItalian Sausage-Cabbage Stew with Tomato, Carrot, Parmesan & Toast — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

1420 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

6 cloves garlic

0.68 kg ground pork sausage

1 small bunch Italian (flat-leaf) parsley

1 ½ medium heads napa cabbage

85 g Parmesan cheese

6 slices whole grain bread

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Place in a large bowl and set aside.

Peel, halve, and small dice onions. Peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, ground sausage, salt, and pepper. Cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, peel, trim, and halve carrots lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the cabbage.

Trim and thinly slice celery crosswise. Add to the bowl.

When the sausage is done, add veggies, broth, and tomatoes to the pot. Stir to combine the stew and bring to a simmer over medium-high heat.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the pot and stir to combine (set remaining parsley aside for serving).

Once the stew is simmering, reduce heat to medium and continue to cook, stirring occasionally, until the veggies are soft, about 8 minutes. Remove from heat.

While the stew is cooking, preheat oven to broil on high and position the rack in the upper third of the oven.

Arrange bread slices on a large baking sheet pan. Drizzle with oil, then sprinkle with Italian seasoning. Place in the oven and broil until toasted, 1-2 minutes. Remove from oven and cut toasts in half.

Finely grate Parmesan.

Divide stew between bowls; sprinkle with Parmesan and reserved parsley. Serve with toast on the side and enjoy!

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