It has been so cold this week, and I’ve just seen that the forecast is more wind and rain for the rest of the week. Such a stark contrast to the beautiful 20 something degree Spring days we were having last week! I’ve used it is a great excuse to cook up some comfort food though. One (of the very few) things I will miss about winter is the hearty dishes, so I’m happy to drag that part out as long as possible!
Yesterday I found some grass fed Italian sausages hiding in the back of the freezer, so I decided to defrost them for dinner. I had intentionally wanted to make a simple bangers n’ mash combination, but after spotting a sugarloaf cabbage in my fridge, I was inspired to make a big, hearty soup instead.
Sugarloaf cabbages are just like miniature versions of regular cabbage, and are really just the perfect portion size to use in soups, stews and casseroles. I love them because you don’t have to worry about cutting and wrapping up a big cabbage because you just use the whole lot, plus… they’re adorable. And that’s a totally valid reason to like a vegetable!
To make the soup, I cut the ends off the sausages and pushed all the mince out. I then sautéed the mince in olive oil with some onion and garlic, added in the beans, veggies, herbs, seasoning, stock and tinned tomatoes and simmered it for 20mins. This was such a simple and quick recipe to make, something I definitely look for in a weeknight meal! I usually get home at about 7:30pm-8pm, so the simpler the better for me on those days.
As it cooked, I had a shower while Jared made some mashed potatoes. To serve, I just simply out a small scoop of mash into my bowl and poured the soup over it. Hearty, nourishing comfort at it’s best!
P.S I originally wanted to call this dish “Sausage & Bean Soup”… But I couldn’t stop giggling at the phrase “sausage & bean” and had to promptly change it. I may be almost 26, but clearly the 13 year old in me is still living strong!
- 250g grass fed Italian sausages*
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 and half capsicums, diced
- 1 sugarloaf cabbage, roughly sliced
- 1 400g tin of mixed beans, drained and rinsed
- 1 cup chicken or beef stock
- 1 400g tin of diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried paprika
- Salt and pepper to season
- Cut the ends off the sausages and squeeze out all the filling.
- Heat the oil in a large pot and add the sausage filling.
- Cook it for 3-4 minutes until browned, breaking apart with a spoon so it looks resembles chunky mince.
- Add the onion, garlic, capsicum, cabbage and beans to the pot and stir for 1-2 minutes.
- Pour in the stock and diced tomatoes and stir in the spices and seasoning.
- Let the it come to the boil, before turning the heat to a medium heat.
- Place a lid on the pot so that it is mostly covered, and let it simmer for 20mins.
- Serve with crusty bread, over some mashed potatoes or some cooked rice!
- *Feel free to use whatever sausages you have on hand!