Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 4-6 servings soup
- 1 1/4 pounds Savoy cabbage, shredded and chopped
- 4 fresh, lean, mild sausages
- 3/4 cup medium-grained rice suitable for soups (Originario or Maratelli for example) , or brown rice
- 1 1/2 quarts light broth (you don't want something too salty or too flavorful), simmering
- 1 medium-sized white onion, minced
- 2 tablespoons olive oil
- 3 tablespoons Freshly grated Parmigiano
- Salt & pepper to taste
- (Optional): 1/3 pound (150 g) fontina cheese, shredded
In the meantime boil the sausages in water for about a half hour, then drain them, peel away the skins, and use a fork to break them up. Stir them into the cabbage mixture, cook a few minutes more, and then stir everything into the boiling broth, together with the rice. Simmer the soup until the rice is done to your taste, season the soup with salt and pepper to taste, stir in the grated cheese, and serve.
This soup lends itself well to variations. For example, you could omit the sausages and use brown rice; simmer the soup in an oven proof pot, and when it's done, shred some Fontina cheese over it and run the pot under a broiler to melt the cheese. If you use a terracotta pot, the presentation will be very pretty.
The wine? A light zesty red wine along the lines of a Cabernet from the Veneto or a Tocai Rosso. Also, the soup should be thick, but not dry. In other words, there should be enough liquid so you need to eat it with a spoon.
Yield: 4-6 servings sausage and savoy cabbage soup.