HOW TO PREPARE
Wash and cut the vegetables, the savoy cabbage in thin julienne, leek in rounds,onions in mirepoix, tomatoes must be peeled, seeded and cut in julienne style.
Brown the white onion in extra virgin olive oil, leek and crumbled sausage in order; salt,black pepper and chilli; then blend with white wine and when the wine has evaporated add the savoy cabbage, as soon as it starts to wilt and slowly stew add the tomatoes and cook for about 30 minutes, then sprinkle with chopped parsley.
