2 Tbsp olive oil
1 2-pound cabbage, quartered, then sliced into 1/4-inch thick slices
1 2-pound cabbage, sliced into 1/4-inch slices
1 pound Italian sausage
1 large yellow onion, minced
1 1/2 Tbs minced garlic
1 15-ounce can Cannellini beans, drained and rinsed
1 quart vegetable stock
1 quart water
1 15-ounce can diced tomatoes, drained
1 1/2 salt
2 tsp black pepper
2 bay leaves
1 1/2 cups white wine
Heat a large dutch oven and olive oil over medium-high heat. Add sausage and brown. Once cooked thoroughly, remove sausage from pan and set aside.
Add onions to pot and stir frequently. Toss in garlic and cook for 1-2 minutes, until fragrant. Pour in white wine and the beans. Bring to a boil then add your water, vegetable stock and bay leaves.
Stir in cabbage and sausage. Bring to a boil and then reduce to simmer. Cover and allow to simmer for 10-12 minutes. Uncover and continue to simmer until cabage is tender, about 15-20 minutes.