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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the soaked beans in a saucepan and just cover with water. Bring the water to a boil. | 2. Reduce the heat to low, cover the pan and simmer for 30 minutes or until tender. | 3. Drain well and place in the crock pot. | 4. Pour the broth and water into the crock pot. Add the ham hock. | 5. Stir in the onions, carrots, potatoes and garlic. Add the parsley, thyme and pepper and stir. | 6. Cover and cook on low for 8 hours. | 7. Remove the ham hock. Remove the skin and discard and shred the meat off of the bone. Return the meat to the crock pot. | 8. Bring a large pan of water to a boil over high heat. | 9. Add the sausages and cook for 5 minutes. Stir in the cabbage and salt. | 10. Cook 10 minutes or until the sausage is cooked through. | 11. Drain the water off of the sausage and cabbage. Slice the sausage into 1/2 inch pieces. | 12. Place the sausage and cabbage into the crock pot. | 13. Heat on low for 30 minutes or until the sausage is heated through again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean well	1	cup	soaked drained	-	-	-	-
chicken broth	2 2/3	cups		208.32	5.04	29.7024	6.9888
water	4	cups		0.0	0.0	0.0	0.0
ham hock	1			-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
potato	2		unpeeled cut	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
italian sausage	1	lb	sweet	1569.4315	2.9484	64.637	142.1107
head cabbage	1		shredded	-	-	-	-
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.