Instructions: Cut the cabbage into quarters. In a large 8-quart pot of water over medium heat, cook cabbage 30 to 45 minutes or until tender. Poke with fork to see if tender. Drain and leave in colander.

Heat olive oil in the same pot, then saute garlic. When garlic gets slightly toasted, add the chopped salami. Simmer for a minute.

Add the cooked cabbage, and pour in the wine, vinegar, broth and ketchup. Add the can of beans and bean liquid. Stir well with wooden spoon.

Add salt, pepper and oregano to taste. Cover and cook over medium heat for 5 minutes, then uncover slightly and simmer for 25 minutes. Stir occasionally.

Serve hot.

Accompany this hearty soup with thick-crusted Italian bread or bruschetta, and red wine. Follow with a mixed green salad tossed with olive oil and vinegar dressing. The salad is always served after the main dish in Italian homes.

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