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1
Put the olive oil in a broad, deep skillet or flameproof casserole over medium heat.
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2
A couple of minutes later, add the sausage and cook, stirring to break up any lumps, until it loses its pinkness.
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3
Remove with a slotted spoon and set aside.
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4
Add the onion to the skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes; add the cabbage, a large pinch of salt, and some pepper.
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5
Cook, stirring occasionally, until the cabbage is tender, 10 minutes or so.
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6
Stir in the garlic and cook for another minute, then add the stock.
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7
Bring to a boil and adjust the heat so the mixture simmers steadily; stir in the rice, sausage, and (probably) some more salt.
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8
Cook, stirring occasionally, until both the rice and cabbage are very tender, about 15 minutes more.
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9
Taste and adjust the seasoning and serve, passing Parmesan at the table.
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10
Step 1 remains the same.
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11
In step 2, set a large pot of water to boil and salt it.
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12
Reduce the stock to 1 cup and omit the rice; cook until the cabbage is soft and the mixture saucy.
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13
Cook 1 pound cut pasta until tender but not mushy; drain, reserving a little of the cooking water.
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14
Toss the pasta with the cabbage and sausage mixture, adding a little of the reserved water if the mixture seems dry.
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15
Toss with Parmesan and serve.
