Italian Sausage, Cabbage, and White Bean Stew

1 tablespoon extra-virgin olive oil
1 pound chicken sausage (especially sundried tomato), removed from casings and diced
1 large yellow onion, half minced and half sliced
2 garlic cloves, minced
2 15-ounce cans white beans (cannellini, Great Northern, or Navy), drained
1 1/2 cups white wine (or use 1 1/2 cups of the quart of chicken or vegetable stock)
1 quart chicken or vegetable stock
1 large (2 pound) savoy or regular cabbage, quartered, then sliced 1/4-inch thick
1/2 cup finely chopped sundried tomatoes
1 teaspoon salt, or more to taste
2 bay leaves
1 cup chopped parsley
1/2 cup to 1 cup freshly grated Parmesan cheese

Heat the olive oil on medium heat in a large, thick-bottomed pot.  Add the sausage and cook, stirring frequently.  When sausage has cooked on all sides, remove it with a slotted spoon and set aside.

Add the minced onion (reserving the sliced onion for later) and saute for 3-4 minutes, stirring often.  Add the minced garlic and cook for another 1-2 minutes.

Add one can of the beans (reserving the second can for later) and the white wine, and bring to a rolling boil.  Reduce to a simmer.  Cover and cook for 10 minutes.  Using an immersion blender, puree the beans and onions.

Add chicken or vegetable stock, sliced cabbage, sundried tomatoes, reserved sliced onion, remaining can of beans, salt, bay leaves, and browned sausage.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10 minutes.

To serve, sprinkle with chopped parsley and grated Parmesan cheese.

Serves 8.

From SimplyRecipes.com, with changes