What the heck did I just make?! It started off as braised cabbage & caramelized onions and before I knew it, it became a magical soup with sweet Italian chicken sausage, spinach, mushrooms, fresh basil, in a flavorful broth of fennel, parm cheese, smoked Gouda, and heavy cream.
I started with olive oil in the pan and added lots of fennel seed to open up the aromatics… threw in a handful of roughly chopped garlic cloves (maybe 2 handfuls ) then added cabbage and a generous amount of herbs de Provence seasoning. Once cabbage was cooked down I began adding the other stuff. I used a little veggie broth to help cook the cabbage down so the pan didn’t dry out. I also used Reese caramelized onions from a jar. (I’m a sucker for cheats) Added the cream once all the ingredients were soft enough kept heat on low and then added shaved parm and freshly grated smoked Gouda. Prob a good 8 oz of each possibly more.
(And of course salt & pepper along the way)
