Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium stockpot or dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes. remove with a slotted spoon and set aside. add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes. reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes. stir in the wine and cook 2 minutes. add cabbage, reserved sausage and chicken stock. bring to a boil, reduce heat and simmer 15 minutes. - - - - - - - - - - - - - - - - - - notes : to serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.

Target recipe: boil the lentils and bay leaf in broth and water, covered, 45 minutes, or until tender. while lentils cook, prepare the veggies and garlic. in a frying pan coated w/ non-stick cooking spray, brown the italian sausage, then remove from pan to cool. add olive oil to the pan and saute the onion, carrot and bell pepper until soft. cut italian sausage into 1/4" slices. add sausage to veggie saute along w/ diced pepperoni to warm through. add garlic and saute for one minute. when the lentils are done (or nearly done). add the salsa, veggies and meat to the pot - stir, reduce heat to simmer and leave uncovered. season w/ salt and pepper to taste. reduce liquid to desired consistency. taste and re-season as necessary.