Cabbage & Sausage Soup

I got this recipe from Nick Stellino's Mediterranean Flavors. The original recipe called for the chicken stock made from Nick's recipe but, in the interest of time, I used canned. It was very, very good. He also called for "hot" Italian sausages, but I substituted "sweet". It was plenty spicy, especially for my 85-year old aunt.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 1 1⁄2 lbs Italian sausage, cut into 1/2 inch pieces
• 2  white onions, sliced
• 4  garlic cloves, thickly sliced
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup sun-dried tomato packed in oil, chopped
• 1⁄2 cup dry white wine
• 1⁄2 lb green cabbage, thinly sliced (about 4 cups)
• 6  cups  chicken stock
• 6  slices  garlic bread, cut 1/2 inch thick

Directions

1. Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
2. Add the sausage and cook for 3 minutes.
3. Using a slotted spoon, remove the sausage to a bowl, and set aside.
4. Add the onions, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high for 3-5 minutes, stirring occasionally, until the onions are soft.
5. Stir in 1/2 cup white wine and cook for 1-2 minutes.
6. Add 1/2 pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and the chicken stock and bring to a boil.
7. Reduce the heat to low and simmer with the lid slightly ajar for 10-15 minutes, until the cabbage is tender.
8. To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.