Barley, Cabbage, and Sausage Soup

Finally got around to making Margi’s Sausage & Cabbage Soup (http://www.foodsoftheworld.activeboards.net/trentino-alto-adige-sausage-cabbage-soup_topic2709.html?KW=sausage+and+cabbage+soup).

I used venison stock, instead of beef. But I imagine any brown stock would do. In fact, even a rich chicken stock, although not authentic to the original, would work with this dish.

I also used Andouille sausage, rather than the suggestions Margi had made. Again, it probably makes little difference, other than slight changes in the flavor profile.

Here’s my final version:

BARLEY, CABBAGE, AND SAUSAGE SOUP

3 tbls EVOO

1 lb Andouille sausage

16 cups brown stock

1 ¼ cups pearl barley

2 large bay leaves

3 cups Savoy cabbage, shredded

2 medium onions, minced

1 large carrot, peeled and diced small

1 large celery stalk, with leaves, finely chopped

3 tbls broad-leaf parsley, minced

2 three-inch sprigs rosemary or 2 tsp dried

1 tbls  dried Marjoram or 3 tbls fresh

2 large garlic cloves, minced

12 oz potatoes, peeled and cut into ½ inch dice

Salt and black pepper to taste

6 oz shredded aged provolone

Heat the oil in a large skillet over medium heat. Cook the sausages, piercing them with a fork, to render the fat and cook through, about 15 minutes. Set sausage aside to cool, reserving grease in skillet.

Meanwhile prep the veggies.

Slice the sausages thinly and transfer to a 6-quart pot. Add 14 cups of stock, the barley, and the bay leaves. Bring to a boil, reduce heat, and simmer 30 minutes.

Drain some of the oil, or add more, to the skillet totaling ¼ cup. Reheat the oil and sauté the cabbage until it just begins to brown, about 5 minutes. Add the onion, carrot, celery, parsley and rosemary and continue sautéing until onions are golden, stirring frequently, about 20 minutes. Mix in the marjoram and garlic, and add the balance of the stock. Bring to a boil, scraping up all the brown bits.

Add cabbage mixture to the soup. Add the potatoes and simmer until potatoes are soft and barley is tender, about 20 minutes. Adjust seasonings.

Ladle hot soup into bowls and sprinkle with the cheese.