Recipes

• 2 tablespoons olive oil or butter
• 1 onion, chopped
• 2 stalks celery, diced
• 4 tablespoons parsley, chopped
• 1 head green cabbage (of savoy), cored and chopped
• 6-8 cups chicken stock
• 8 ounces cremini mushrooms, quartered
• 8-12 ounces sausage (Try a spicy variety)
• 10 ounces peas
• Additional parsley for garnish

Preparation

1. Heat the oil or butter and saute the onion and celery until softened, about 8 minutes. Add the parsley for a minute, then add the cabbage. Toss in some salt and cook, stirring, until the cabbage has wilted down, about 6-8 minutes. Add the stock, bring to a simmer, and cook slowly for 30 minutes or so.
2. While the cabbage simmers, cut the sausage into half moon slices and brown in a skillet. Remove the sausage with a slotted spoon, then add the mushrooms and saute until they are softened, about 6-8 minutes.
3. Return the sausage to the skillet with the peas and set aside until the cabbage finishes simmering.
4. Add sausage-mushroom-pea mixture to the soup and warm through. Taste for salt, adding more if necessary, then serve warm with additional parsley for garnish.