About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Novara's Bean and Vegetable Soup | Main | Chick Pea Soup »

Bean and Red Cabbage Soup

The first obstacle that I had to get around with this soup was the lack of the right sausage. Deborah had spotted this problem awhile ago and we have been on a mission to get the sausages made somewhere here in St. Louis. It turns out that many of the recipes coming up will need this special sausage. It is a basic sausage made with pork that only has salt and pepper added, not all of the spices and fennel that most sausages have in them these days. Michael’s family have been friends with the Volpi family for many, many years and it turns out that Armando, the patriarch, is also friends with Marcella. We were hoping that Volpi would be able to make a batch of sausage according to Marcella’s recipe. Unfortunately, they would only be able to make it in bulk, not stuffed in the casing. We have one other company here that may be able to make it for us, but the timing didn’t work out for this recipe.

This recipe took two days to finish. The first thing that I had to do was cook the pork hock for about an hour and then debone it. I then cut it into strips. Next I browned onions, garlic, the cooked hock and pancetta together. Then I added some drained San Marzano tomatoes, celery, and lots of shredded red cabbage. This cooked down for some time, and then the broth was added with some salt and pepper. I simmered this for about 3 hours the first night. I then refrigerated this overnight to allow the fat to congeal. I then scooped the fat off before starting it simmering again. I then browned some ground pork with salt and pepper, in place of the sausage. I drained this and added the meat to the soup. Next I pureed cannellini beans and mixed them in. This simmered for about fifteen minutes and then I added whole cannellini beans and simmered some more. While this was cooking, I sauted some garlic in extra virgin olive oil and added a sprig of rosemary. I strained the oil and added it to the soup.

7Beth1.jpg

I have to say that the smell of cooking cabbage has never been a favorite of mine. I was prepared not to like the soup because of that. Over the lengthy simmering process the cabbage became very soft and not really cabbage like. To my surprise the combination of flavors in this soup really worked well together. My 9 year old niece was visiting and she loved the soup. I think my mom will really like it too. She has been in the hospital lately, so a bowl of home made soup might be just the ticket for her on Mother’s day. Once again, Marcella has made me love something that I never would have tried if I had chosen the recipe myself. I can’t wait to get in the right sausage for these recipes, but the substitution worked okay here.

Comments (4)

That looks and sounds fantastic! I am really enjoying reading about all of these soups, fortunately we have a lot of meat broth in the freezer.

Looks yummy, Beth. I'll be interested to see if your mother enjoyed it.

Irene:

Sounds tasty.

Marcella Hazan:

You will never eat anything that tastes like anywhere but at home. You amaze me. How lucky I am to have people like you who believe in my recipes and really, conscientiously go through the process. But nothing rewards hard work in the kitchen like a good soup, and Italy has enough soups for a lifetime.

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This page contains a single entry from the blog posted on May 9, 2010 8:00 AM.

The previous post in this blog was Novara's Bean and Vegetable Soup.

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