I bought a head of cabbage ... now what?

Yeah, cole slaw was my first thought, but I just wasn't feeling it. So, I Googled "what can I do with a head of cabbage?" and I was overloaded with ideas! Go Google!

Eliminating those that needed ingredients I didn't have I opted for a Sausage and Cabbage Stew. Big hit with both of us. Filling, but not too heavy.  Here's the recipe:

Italian Sausage and Cabbage Stew
 INGREDIENTS:

• 1 Tbsp olive oil
• 1 pound sweet Italian sausage, bulk, or removed from casings (I used Publix's Greenwise chicken and kale Italian sausage)
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained and rinsed
• 1 quart vegetable or chicken stock (I prefer chicken and use an organic one)
• 1 large (2-pound) head of cabbage quartered, then sliced into 1/4-inch thick slices
• 2 bay leaves
• 1 cup chopped parsley, loosely packed
• Salt, as needed
• 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish

DIRECTIONS:

1. Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
2. Add the minced onion and sauté for 3-4 minutes, stirring often. 
3. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. 
4. Add the minced garlic and cook for another 1-2 minutes.
5. Add the white wine and the beans and bring to a rolling boil.
6. Reduce to a simmer.
7. Cover and cook for 10 minutes.
8. Add the stock, salt, cabbage, bay leaves and browned sausage.
9. Bring to a boil, reduce heat to a simmer.
10. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
11. To serve, sprinkle on chopped parsley and grated cheese.
12. Add a slice or two of buttery garlic toast, if you'd like.