Charlotte’s White Stew

Ingredients:
1 package of breakfast sausage
1 small onion, diced
1 cup white wine
2 cloves garlic, minced
1 can navy or cannellini beans, rinsed
¼ of a head of a large Savoy cabbage, or ½ of a head of a small one, shredded
Handful of diced carrots
2 small or 1 large Yukon gold potatoes, cubed
1 cup chicken broth
½ cup milk (or ½ cup buttermilk and 1 T. sugar)
Pepper and salt to taste

Instructions:  Brown the breakfast sausage with the onions in a skillet.  Transfer the sausage and onion to a heavy stock pot.  Deglaze the skillet with the white wine over medium high heat, scraping all the brown bits.  Add wine and brown bits to the stock pot, along with the garlic, beans, and cabbage.  Turn on the heat under the stock pot, medium high.  The cabbage will start to wilt a little, and while it is, add the potatoes and carrots.  Add the chicken broth and the milk, and season with pepper and salt to taste.   Bring to boil over high heat, then reduce the heat and simmer for about 30 minutes.  Serve with bacon cheddar and chive biscuits.