Golden Poppies our State Wildflower

Tuesday, December 31, 2013


Although this recipe originates from Majorca in Spain where it is made with locally produced "sobrasada" (a pate like, soft, hot paprika sausage).
This soup is just as well at home on a mountain ski lodge in Aspen or the Alps.
Just use whatever is available in your local markets for any hot/spicy sausage.

This is a fantastic one pot meal, and it WILL help you sleep...not recommended for driving afterwards.

This serves 4

1 1/2 pounds white cabbage sliced very thin (4 cups)

4 tbsp olive oil
2 cups finely chopped onion
1 cup chopped celery
1 cup chopped carrots
4 cloves garlic smashed and minced
1 x15ozs can chopped tomatoes in their juice
salt and pepper to taste
hot sauce to taste ( optional)
6 cups vegetable/chicken stock

Cook the cabbage in boiling salted water for 10-12 mins until tender, drain and set aside.

In a large saucepan,
Cook the base vegetables as in TGGD Soups and stews.
Add the tomatoes, minced garlic and stock and bring to boil, then lower to simmer and cook for 15mins.
season with salt & pepper..keep warm

Preheat oven 400F

1 French bread sliced thin
2 cups dry red wine
1 pound hot sausage, cooked or dried, sliced thin
4 tbsp chopped fresh herbs( thyme, parsley, oregano, basil & etc).

Line the bottom of 4 ovenproof pots (clay traditional)  with sliced crusty bread.
Drizzle with wine, top with a layer of sliced sausage and white cabbage, repeat this process 2 more times, ending with a topping of bread.

Ladle the warm soup into the pots, add chopped herbs and maybe a drizzle of olive oil ( optional)
Bake for 10 mins..remove from oven and serve hot.

Yes I know this might remind you of your last vacation.

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