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Red Cabbage Soup with Italian Sweet Saus




Source of Recipe


Mary Ellen


List of Ingredients




1 pork hock
1/2 teaspoon chopped garlic
2 tablespoons chopped yellow onion (we used 1 very small onion)
About 3 to 4 slices pancetta, sliced thin
1/4 cup olive oil
1 pound red cabbage, coarsely shredded
1/2 cup celery, chopped
1/3 cup canned Italian tomatoes, drained and coarsely chopped Pinch thyme
3 cups homemade beef broth or 1 cup canned beef broth mixed with 2 cups water
Salt and pepper, to taste
1/2 pound mild Italian sausage
1 cup dried beans, cooked and drained, or 20-ounce can cannellini beans or any white bean
Flavored oil, recipe below, optional




Flavored oil

1/4 cup olive oil
2 large cloves garlic, lightly crushed
1/2 teaspoon chopped rosemary leaves

Saute oil and garlic until garlic is lightly brown. Add rosemary. Remove from heat and stir two or three times. Pour the oil over a sieve into the soup pot.


Recipe



Place the 1/4 cup oil, garlic, onion and pancetta in a stockpot. Saute over medium heat until the onion and garlic are lightly colored. Add the cabbage, celery, tomatoes and thyme. Cook over medium low heat, stirring occasionally until the cabbage has wilted.

When cabbage is soft, add the broth, pork hock, salt and pepper. Cover the pot and cook at low heat for 2 to 2 1/2 hours. Remove soup from heat while cooking the sausage.

Cut sausage in 1/4-inch pieces. Place in pan and cook until done. Remove sausage with a slotted spoon; place on paper towels. Return soup to low heat and add the sausage. Puree half of the beans; add to the pot. Add remaining beans. Simmer for 10 minutes before serving or add the flavored oil to the soup and simmer for 15 minutes before serving.