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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beans. In a 4-quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside. | 2. In the same Dutch oven cook sausage, onion, and garlic over medium-high heat until meat is brown and onion is tender; drain off fat. Stir in beans, beef broth, water, oregano, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Stir in cabbage and undrained tomatoes. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until cabbage is tender. Discard bay leaves. Skim off fat. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	2 1/3	cups	dried	162.5867	31.668000000000003	14.924000000000001	1.6987
italian sausage	1	lb	uncooked cut	1569.4315	2.9484	64.637	142.1107
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
beef broth	3 1/2	cups		58.8	0.336	9.576	1.848
water	3/4	cup		0.0	0.0	0.0	0.0
oregano	1	teaspoon	crushed dried	2.65	0.6892	0.09	0.0428
bay leaf	2			-	-	-	-
cabbage	3	cups	chopped	66.75	15.485999999999999	3.4176	0.267
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
salt black pepper				-	-	-	-

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