My nephew, Braden, is staying at Myr’s place and is leaving today. For one last meal together we decided to have a Sunday lunch at her place before they ran him to the airport. Before Miriam and Chris went to his mother’s for Christmas, they gave us some Calabrese sausages. I thought it would be a good idea to uses these for this meal.
I looked at several recipes for using Calabrese sausages, but none of them struck my fancy. The closest was a sausage and cabbage soup. The original recipe called for green cabbage, but all I had was red. I thought that the strongly spiced sausage would stand up the strong flavor of the red cabbage. A Southern European blend of spices and some Portuguese white wine completed the picture.
My son-in-law, Chris, is on a ketogenic diet, so he is not eating starches. Last week he made a clam chowder using diakon radish instead of potatoes. He diced the radish in to a small dice and fried it for several minutes before adding it to the soup and boiling it for 30 minutes. The texture and taste was almost indistinguishable from a just-cooked waxy potato.
After Dinner Note: Everyone had seconds so I think I can count this as a successful dish. The only complaint was from Eilene, who wished that I had cooked the deacon as Chris had last week. She thought it was too “vegetable-y” and not “potato-y” enough.
Karl’s Calabrese and Cabbage Soup
1 Tbs. olive oil
4 Calabrese sausages (about 1 lb.)
1 medium yellow onion, diced
½ red cabbage, coarsely chopped
6 clives of garlic, crushed
½ lb diakon radish, quartered lengthwise and coarsely chopped
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. sage, rubbed
½ tsp. black pepper
½ tsp. Kosher salt
2-3 cans low sodium chicken broth
1 cup dry white wine
1 large red sweet pepper, coarsely chopped
1. Put the olive oil in a large soup pot and fry the sausages, over medium high heat, until browned on all sides, about 10 minutes. Set the sausages on a plate to cool.
2. Without cleaning the pot, add the onions and sauté until starting to brown, about 5 minutes.
3. Add the cabbage and continue cooking, stirring occasionally, until the vegetables until soft, about another 5 minutes.
4. Pull the vegetables to the sides of the pot and add the garlic to the hoe in the center. Sauté the garlic until fragrant, about one minute.
5. Add the diakon and spices and stir to mix.
Tip: If you want the diakon to have a more potato-like texture, dice it small and fry it for about 10 minutes before adding it to the soup.
6. Add the chicken broth and wine and simmer for 25 minutes.
Note: I made this soup to take to Myr’s apartment with the idea of it being easily transportable. After I had added all of the dry ingredients, I cooled the pot and tied on the lid. When we arrived at her place, I added the liquids and finished the cooking the soup.
7. Add the red pepper and simmer for 5 more minutes.
8. Serve with crusty bread on the side.