Italian Sausage-Cabbage Stew with Tomato, Carrot, Parmesan & Toast

Directions

1. Gather and wash all produce, then pat dry.
2. Slice the cabbage into thin, shred-like strips and place in a bowl.
3. Heat a medium saucepan over medium heat.
4. Peel and dice the onion; peel and mince the garlic.
5. Add oil to the pan, then sauté the onion, garlic, and sausage with salt and pepper until the meat is browned and crumbly, about 4–5 minutes.
6. Shave the carrot into thin half-moons and add to the cabbage along with the celery; reserve.
7. When the sausage is browned, pour in the broth and the can of tomatoes, then stir to combine and bring to a simmer.
8. Gently chop the parsley leaves and add half to the pan, reserving the rest for serving.
9. Maintain a simmer and cook until the vegetables are tender, about 8 minutes, then remove from heat.
10. Meanwhile, preheat the oven to broil and position the rack in the upper third of the oven.
11. Arrange the bread slices on a sheet pan, drizzle with oil, and sprinkle with Italian seasoning; broil 1–2 minutes until toasted, then cut the toasts in half.
12. Finely grate the Parmesan.
13. Ladle the stew into bowls and top with the remaining parsley and grated Parmesan; serve with the toast on the side.