Linguisa and Garbanzo Stew
|Olive oil/Salad oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Shredded cabbage||2 Cup (32 tbs)|
|Canned garbanzos||1 Pound (1 Can)|
|Linguisa/Polish sausage||1⁄2 Pound|
|Hard cooked egg||1 , thinly sliced or pressed through a sieve|
|Pitted ripe olives||4|
Heat oil in a wide frying pan over medium heat; add onion and cabbage and cook, stirring, until vegetables are limp and lightly browned.
Stir in garbanzos and their liquid.
Cut linguisa into 2-inch chunks and add to pan.
Cover and simmer for 30 minutes, stirring occasionally.
Skim and discard fat.
Ladle into soup plates and garnish with hard-cooked egg and olives.