Ingredients
Method
- Heat a large braiser, or dutch oven, on medium-high. While you wait for it to get hot, cut 1 small savoy cabbage into 6-8 wedges. Drizzle each piece with a bit of olive oil and a pinch of salt, then use your hands to rub it all over. When the pan is hot, almost smoking, add a light layer of olive oil, about 1-2 tbsp, followed by your cabbage wedges. Sear each side until dark brown and slightly charred, about 3-5 minutes per side.
- Meanwhile, remove and discard the sausage casing (see note). Thinly slice 3 cloves of garlic and pull 5 parsley stems from the bunch. Transfer the cabbage wedges to a clean plate, reduce heat to medium and add a bit more oil to the bottom of the pan. Break the sausages into bite-sized pieces and transfer to the hot pan. Cook until brown on one side, then flip and use a wooden spoon, or spatula, to break into smaller, dime-sized pieces. Continue cooking until 1/3 is brown and caramelized, about 10 minutes.
- Add sliced garlic, 1 tbsp red chili pepper flakes and parsley stems. Cook on medium until the garlic is fragrant, about 2 minutes. Deglaze with 1/3 cup white wine, scraping any fond from the bottom of the pan as you go. Add in 1 540mL can cannellini beans (liquid and all), 1 cup broth, 1/2 cup water, a generous pinch of salt and lots of cracked black pepper. Bring to a simmer, add the cabbage on top, cover and cook until tender, about 10 minutes. Remove the lid and finish cooking for 5 minutes, or until the sauce has thickened enough to coat the back of a spoon. You'll know the cabbage is ready when you can easily slide a knife into the core of each wedge.
- Remove from heat and finish with a generous grating of parmesan, about 1/4 cup, and more cracked black pepper. I love serving this with a piece of crusty bread for soaking up all that delicious bean-y broth.
Notes
If you don't have broth, water will also work in a pinch! Just bear in mind you might need to add a bit more salt to get the seasoning just right. Taste and adjust as you go to make sure it's to your liking!
To remove the sausage casing, use a sharp knife to cut a slit lengthwise through each sausage. Peel back the thin outer layer (this is the casing) and discard. You'll be left with the internal meat of the sausage that can be easily broken up in a pan, similar to ground pork.