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Ingredients
2 tablespoons extra-virgin olive oil
½ pound Italian sweet sausage
½ cup finely chopped onion
2 cups finely chopped green cabbage
4 ½ cups well-flavored chicken or vegetable stock
1 ½ cup arborio rice
1 ½ cup dry white wine
2 tablespoons finely slivered sun-dried tomatoes
Salt and freshly ground black pepper
1 tablespoon finely minced parsley
Freshly grated pecorino cheese
Nutritional analysis per serving (4 servings)
78 grams carbs; 48 milligrams cholesterol; 688 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 4 grams fiber; 1315 milligrams sodium; 22 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy four-quart saucepan. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork. Saute over medium heat until the sausage has separated into small pieces and starts to brown. Add the onion and cabbage. Gently saute, stirring, until they are translucent.
- Step 2
Bring the stock to a simmer in another saucepan.
- Step 3
Add the rice to the saucepan with the cabbage. Stir and cook for about a minute; then add the wine. When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed. After about 20 minutes the rice should be tender.
- Step 4
Fold in the sun-dried tomatoes, and season to taste with salt and pepper. Stir in the parsley, and serve with grated pecorino on the side.
Private Notes
Comments
I found this recipe to have too much liquid for the amount of rice specified - only used about half of the stock before the rice was done. Didn't taste the tomatoes.
Delicious--even minus sun-dried tomatoes. Used purple cabbage.
Since I couldn't find gluten-free Italian sausage, I simply used an equivalent amount of ground pork, and I added chopped garlic and some aleppo pepper I had on hand. It was delicious. It is worth repeating that the quantity of stock indicated in risotto recipes is only an approximation. You have to start tasting the rice after 15 minutes and you stop adding liquid when it is al dente.
Used kale in place of cabbage Jan 2026
Nice little dish, though the rice took longer than 20 minutes. I used half of a bag of shredded cabbage and kale since it needed to be used up, and though it worked fine. Agree that the sun-dried tomatoes added a sour backnote though they themselves were pleasant enough when eating. Might try swapping with dried cherries next time since I think that might pair well with the sausage.
This was good, though in the future I will halve the amount of rice, as some have suggested. I think the sour note that some have picked up on is the sun dried tomatoes. I thought the risotto was delicious up until I added the SDT, I thought it tasted worse after adding them.