Interestingly, though this is usually and correctly associated with Eastern Europe, I had it first in northeastern Italy. That’s not entirely surprising, because the Alto Adige region of Italy, also known as the Tyrol, was part of Austria until after World War I. Often thickened with rice, this soup can also be used as a sauce for pasta; see the variation.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the olive oil in a broad, deep skillet or flameproof casserole over medium heat. A couple of minutes later, add the sausage and cook, stirring to break up any lumps, until it loses its pinkness. Remove with a slotted spoon and set aside.
Step 2
Add the onion to the skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes; add the cabbage, a large pinch of salt, and some pepper. Cook, stirring occasionally, until the cabbage is tender, 10 minutes or so. Stir in the garlic and cook for another minute, then add the stock. Bring to a boil and adjust the heat so the mixture simmers steadily; stir in the rice, sausage, and (probably) some more salt.
Step 3
Cook, stirring occasionally, until both the rice and cabbage are very tender, about 15 minutes more. Taste and adjust the seasoning and serve, passing Parmesan at the table.
Pasta with Cabbage and Sausage
Step 4
Step 1 remains the same. In step 2, set a large pot of water to boil and salt it. Reduce the stock to 1 cup and omit the rice; cook until the cabbage is soft and the mixture “saucy.” Cook 1 pound cut pasta until tender but not mushy; drain, reserving a little of the cooking water. Toss the pasta with the cabbage and sausage mixture, adding a little of the reserved water if the mixture seems dry. Toss with Parmesan and serve.
