by Chef Matthew Krenz

It’s my favorite season of the year. The leaves are starting to change, the temperature is absolutely perfect, and the markets are still buzzing with a solid variety of things from the region. Soups and stews feel like a must for this time of year. It’s nice to throw things in a pot, cook them for a few hours, and have the end result be so healing. I made this a larger version so you can freeze some for those days with runny noses, or cut the portion in half if that’s your preference.

Sausage and Cabbage Stew with Black Garlic and Sun-Dried Tomatoes
Serves 8-12

Ingredients

16 oz. ground sausage
32 oz. chicken stock
½ c. garbanzos, soaked overnight
½ c. cannellini beans, soaked overnight
½ c. navy beans, soaked overnight and strained
½ head of cabbage, large diced
½ c. sun-dried tomatoes, chopped
6 cloves black garlic, chopped
2-3 whole star anise
2-3 pieces of mace
¼ c. lusty monk mustard
2 onions, diced
4 ribs celery, chopped
⅓ c. parsley, finely chopped
¼ c. sage, finely chopped
2 tbsp. extra virgin olive oil
2 lemons, juice only
Pecorino romano
Crusty sourdough slices
Salt and pepper, to taste

Instructions

1. In a large stockpot over medium high heat, brown your sausage. Once rendered, add in your celery and onions until onions are translucent. Stir in cabbage and cook through.
2. Add herbs, black garlic, sun-dried tomatoes, salt, and pepper, then cook a few more minutes until aromatic.
3. Add soaked beans, chicken stock, and spices, then bring to a boil.
4. Reduce to a simmer and cook on medium-low heat for 2 hours or until the beans and vegetables are soft and tender.
5. Stir in mustard, lemon juice, and salt and pepper to taste.
6. Serve with freshly grated pecorino romano and a thick slice of crusty sourdough.

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