Savoy Cabbage and Sausage Soup

savoy cabbage	1 medium head
Italian link sausage	2 lb
chianti or dry red wine	2 c
garlic	1 clove
yellow onion	1/2 c
salt pork	2 T
olive oil	1 T
butter	1 T
tomatoes	2 c
water	1 c (optional)
salt	to taste
black pepper	to taste

Hot or anise seasoned sausage should not be used. Rendering salt pork is an American adaptation to substitute for the pork lard, strutto, used in Italy.

Cut the sausages into 1 inch pieces, mince the garlic and place them in a bowl with the wine to marinate for at least 30 minutes. Drain the sausage reserving the marinade. Finely chop the salt pork and render it with butter and olive oil in a large pot. The rendered pieces of pork may be removed. Add the sausages and brown them thoroughly. Chop the onions, add them to the pot and cook until they are sautéed. Add the marinade, cover the pot and simmer for 20 minutes. Add the tomatoes and the water, if a dish more like soup is desired, to the pot and mix well. Coarsely chop the savoy cabbage, add it to the pot, cover and simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.

This recipe came from Dr. James Anhalt Sr. and it appeared in Better Homes and Gardens, April 1978, p. 170. It originally came from Grandmother Rose Garavelli. I have altered the recipe by cutting the sausages into smaller pieces. This allows the marinade to penetrate more completely and spares the diners from having to cut the sausages in the soup at the table. Grandmother Garavelli usually served this dish without adding water, so I have made the addition of water optional.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–1.