Best 3 Italian Bread And Cabbage Soup With Sage Butter Recipes

ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER

Steps:

• Preheat oven to 350 degrees.
• Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.
• Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.
• Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
• Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.

ITALIAN CABBAGE SOUP

Steps:

• In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours., Remove thyme sprigs and bay leaf. If desired, serve with cheese.

CABBAGE AND SAGE PASTA (BLUE APRON)

Steps:

• Start boiling a pot of salted water. Add pasta when ready, and cook until al dente (slightly firm). Reserve 1 cup of pasta water before draining (to be used later).
• In a large saute pan, heat up a drizzle of olive oil on medium-high heat until hot. Add sliced cabbage and minced garlic. Season with salt and pepper to taste. Cook, stirring occasionally, 3-4 minutes, or until slightly softened.
• To the cabbage, add the sage and as much of the red pepper flakes as you wish, depending on how spicy you'd like it. Add more salt and black pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
• Add 1/4 cup of the pasta water to the cabbage and cook another 1 to 2 minutes while stirring frequently.
• Add the cooked pasta, butter, and half the shredded cheese, and 1/2 the remaining pasta water to the cabbage pan. Add more salt and pepper to taste, cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. If pasta seems dry, keep adding more pasta water to achieve desired consistency. Remove from heat when done.
• Optional: add browned and drained ground turkey to the cabbage pasta, and mix well.
• Serve immediately, topping with more sage and red pepper flakes if desired, and generous amount of shredded cheese. Buon Appetito!