Italian Sausage and Cabbage Stew Recipe

  • Prep time: 10 minutes
  • Cook time: 50 minutes
We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.


  • 2 Tbsp olive oil
  • 1 pound sweet Italian sausage, bulk, or removed from casings
  • 1 large yellow onion, half sliced and half minced
  • 2 garlic cloves, minced
  • 1 1/2 cups white wine
  • 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
  • 1 quart vegetable or chicken stock
  • 1 quart water
  • 1 teaspoon salt, more to taste
  • 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
  • 2 bay leaves
  • 1 cup chopped parsley, loosely packed
  • 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish


1 Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
2 Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
3 Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
4 Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese.
Yield: Serves 8 to 10.

Dry Spiced Beef | Be Sampi Mesitsit

Dry Spiced Beef | Be Sampi Mesitsit, free online recipes, free 
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Ingredients :
  • 2 lb. beef top round, cut in 4 steaks of 8 oz each
  • 8 cloves garlic, peeled
  • 2 tsp. coriander seeds, crushed
  • 1 Tbs. chopped palm sugar
  • 2 large red chilies, seeded
  • 2 Tbs. galangal, peeled and sliced
  • 2 tsp. dried shrimp paste
  • 2 cloves, ground
  • 1 tsp. salt
  • 1 tsp. black peppercorns, coarsely ground
  • 2 Tbs. oil
  • 2 tsp. fresh squeezed lime juice
How To Make :
  1. Bring 20 cups of lightly salt water to a boil in a stockpot. Add beef and boil for approximately 1 hour or until tender. Remove from the stockpot. Meat must be so tender that its fibers separate very easily. Reserve the stock. Pound meat until flat and shred by hand into fine fibers.
  2. Place garlic, coriander, palm sugar, red chilies, galangal, dried shrimp paste, cloves, salt and pepper in a food processor and purée coarsely, or grind in a stone mortar.
  3. Heat oil in a heavy saucepan and sauté the marinade for 2 minutes over medium heat. Add shredded beef, mix well and sauté until dry. Season with lime juice.
  4. Remove from heat and allow to cool.
  5. Serve at room temperature with steamed rice.