2 kg / 2 kg and ½ cabbage
1 small “cotechino” sausage
100/120 g of Prosciutto di San Daniele in thick slices
1 medium onion
3/4 medium carrots
1 vegetable cube for broth
butter and salt to taste
Recommended wine: Prosecco D.O.C. Treviso Spumante “Guyot” Extra Dry
Wrap the “cotechino” sausage in a perforated aluminum foil and cook it in boiling water. During the boiling process, take out the grease that spread and then drain it.
Meanwhile, wash the cabbage and separate the leaves, eliminate the imperfect leaves and the hardest part. Wash carrots and onion, cut in half the carrots and into strips the onions. Make 1/2 liter of broth. Cut the ham into small pieces. Steam onions and carrots together “al dente”, then cut into slices the carrots and keep aside with the onions. Steam the cabbage leaves and when they are cooked, cut into strips. Pour the hot broth into an earthenware pot and add the cabbage, the carrots, the onion, the ham and a few knobs of butter. Stir and cook for at least forty minutes until everything is well blended and will be softened properly. Before serving the hot soup into individual soup plates, cut the sausage into thin slices and garnish the surface of the soup, add a small bow of butter in the center.