Prep Time::10 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 25 mins
Servings::8
Ingredients
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1 tablespoon olive oil
2 to 3 pounds Hungarian sausage, casings removed
1 large onion, chopped
4 medium carrots, chopped
3 stalks celery, chopped
1 teaspoon salt, or to taste
1/4 teaspoon crushed red pepper flakes, or to taste
3 cloves garlic, minced
1 tablespoon paprika
1 teaspoon dried thyme
2 (15 ounce) cans cannellini or great northern beans, drained but not rinsed
4 cups low-sodium chicken stock
1/2 head Savoy cabbage, chopped
Directions
Heat olive oil in a Dutch oven over medium heat.
Add sausage to the pot, and cook, stirring and breaking up the meat with a spatula as it cooks, until browned and crumbly, 5 to 7 minutes. Remove sausage with a slotted spoon to a bowl, leaving oil in the pot.
Add onions, carrots, celery, salt, and red pepper flakes to the pot; stir to coat vegetables with oil, and sauté until they start to soften, about 8 minutes.
Add minced garlic, paprika, and thyme; stir until fragrant, about 1 minute.
Return sausage and any accumulated juices back to the pot, stir in beans and stock. Add water if needed to cover. Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes.
Add chopped cabbage and simmer, uncovered, until cabbage softens, about 30 minutes more.