Clarie Kelley's Sausage and Cabbage Dish

Bear's Anecdote - Years ago, Bear's mother sent Jodie and Bear a box of recipes. Here is one from the box.

• 1 lb. to 1-1/2 lbs mild Italian sausage (Bear likes sausage)
• 1 head green cabbage
• Extra Virgin Olive Oil
• 2 cans Progresso (TM) Cannelli beans (White kidney beans)
• Garlic to taste
• Crushed red pepper to taste

1. Cut sausage into 2-inch chunks.
2. Brown sausage in a dollop of olive oil and LOTS of garlic.
3. Chop cabbage into bite-sized chunks.
4. Put cabbage into large pot with olive oil and garlic.
5. Heat and stir cabbage until tender and crisp.
6. Pour 2 cans of cannelli beans, including the liquid, over the sausage.
7. Heat bean, sausage and juice mixture until quite warm.
8. Season cabbage with a couple shakes of crushed red pepper.
9. Pour sausage, bean and juice mixture into cabbage.
10. Stir.
11. Serve with Italian bread, family and good conversation.

Bear recommends a good Italian Chianti with this!

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