Food
My Market Kitchen Italian Cabbage and Sausage Soup
Preparation time
20 Minutes
Cooking time
40 Minutes
Serves
6
We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!
On this episode, we venture into Clare Valley and the McClaren Vale to explore what these regions have to offer. Laura shows us how to put together an Italian Cabbage and Sausage Soup. The Montepulciano pairs nicely as an Italian variety with this Italian dish.
Adam suggests a perfect wine pairing with this warm and hearty soup of, Gaelic Cemetery White Hut Riesling 2020 and Haselgrove Montepulciano 2019.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
Ingredients
40ml olive oil
2 garlic cloves, crushed
1 medium onions, chopped
2 potatoes, diced
1 carrot, chopped
1 zucchini, chopped
4 Italian sausages
½ small savoy cabbage, finely sliced, core and
ribs removed
8 cups chicken stock, bought or homemade
1 cup macaroni
freshly ground salt & pepper
freshly grated parmesan
Method
1. Heat a little oil in a large pot and sauté garlic, onion and carrot until tender.
2. Skin and add sausages to pot and seal, mashing with a wooden spoon as you do so.
3. Add Stock, cabbage, potato and zucchini, then boil for 45 minutes, stirring regularly.
4. Add macaroni, mix in well and cook for 10-12 minutes until al dente. Season to taste.
5. Serve with parmesan