This is our first visit to Mamma Laura’s kitchen but it will not be the last! Mamma Laura is Laura Santi and is my aunt. She is someone that loves nothing more than to have a kitchen full of family, friends, laughter and, of course, food. If you show up at Mamma Laura’s house, even if it’s unannounced, you are going to leave well fed and watered. When I started to do this blog she was one of the first people I contacted as I knew she would have plenty of recipes to share and I was not disappointed.
This is her cabbage soup Italian style…
“This is a classic Italian soup, so tasty, and so filling. I know cabbage soup doesn’t sound too exciting or appealing but trust me and try this recipe, it might change your mind. If you like a really spicy soup, just increase the amount of chilli. If you are lucky enough to live beside an Italian deli, try and buy the Italian sausages, but if you can’t get these, just use bacon lardons instead. You can also add a handful of rice, short-cut pasta, or even a tin of chick peas, to the soup about 15 minutes before the end of cooking, and you will have a truly hearty soup.”
2-3 tablespoons of olive oil
2 cloves of garlic, finely sliced
1 medium onion, finely chopped
1 large potato, peeled and diced
Half of a chilli pepper, finely sliced, or 1/3 of a teaspoon from a jar of Easy Chillies (I love Easy Chillies!!! Such a handy jar to have ready in your fridge.)
200 grams of Italian sausage, skinned and crumbled (or 200 grams of bacon lardons)
200 grams of Cavolo Nero or Savoy cabbage, washed and cut into rough slices, not too finely.
2 ham stock cubes
1. Warm the olive oil in a largish saucepan and add the onion, crumbled Italian sausage or lardons, garlic and the chilli. Sauté for about 10 mins on a lowish heat, until everything softens, but be careful, as you do not want to burn the garlic or onion.
2. Add the cabbage and potato and give them a good stir in order to get them covered in the flavoured oil. Then add about 2 litres of boiling water, the two ham cubes, a tiny sprinkling of salt, and some freshly ground black pepper.
3. Simmer this for about 40 minutes.
4. Check the soup and adjust the seasoning to taste.
5. Serve sprinkled with some parmesan cheese and a nice chunk of crusty bread.
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