italian sausage and cabbage stew

Italian Sausage and Cabbage Stew Recipe
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We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Ingredients

* 2 Tbsp olive oil
* 1 pound sweet Italian sausage, bulk, or removed from casings
* 1 large yellow onion, half sliced and half minced
* 2 garlic cloves, minced
* 1 1/2 cups white wine
* 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
* 1 quart vegetable or chicken stock
* 1 quart water
* 1 teaspoon salt, more to taste
* 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
* 2 bay leaves
* 1 cup chopped parsley, loosely packed
* 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish

Method

1 Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.

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2 Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.

3 Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.

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4 Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.

To serve, sprinkle on chopped parsley and grated cheese.

Serves 8 to 10.

whole wheat skillet chocolate chip cookies

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i saw this recipe while i was at elizabeth's this weekend, and i wanted to make it for willo, because he would say "ko-KAY" often to me, sees how i brought three boxes of girl scout cookies to them.

veal chops milanese

Ingredients

1. 1 egg
2. 1/4 teaspoon salt
3. 1/8 teaspoon fresh-ground black pepper
4. 3/4 cup fine dry bread crumbs
5. 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
6. 4 1/2-inch-thick veal rib chops (about 5 ounces each), chine bone removed, chops pounded to 1/8 inch thick
7. 5 tablespoons butter
8. 1 lemon, cut into wedges

Directions

1. Beat the egg to mix with the salt and the pepper. Combine the bread crumbs and the fresh or dried sage. Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs. Shake off the excess bread crumbs.
2. In a large nonstick frying pan, melt the butter over moderately low heat. Put the coated veal chops in the pan and cook until golden, about 4 minutes. Turn and cook until golden and just done, about 3 minutes longer. Serve with the lemon wedges.


Notes

Test-Kitchen Tip To ensure a crisp coating, keep the heat steady at moderately low. Don't be tempted to turn it down or the crumbs won't brown to a crunchy gold.

Variations

• These chops are also excellent, and in fact more traditional, without the sage.

• You can throw tradition to the winds and sauté the chops without pounding. They'll need another minute of cooking per side.

• Another possibility is to make this with pork chops, either pounded or not.