Rustic Sausage And Cabbage Stew

by
Sausage Cabbage Stew

Introduction

Rustic Sausage and Cabbage Stew is a comforting, hearty dish that brings together robust flavors in a simple yet satisfying way. This stew is a staple in many European cuisines, particularly in German, Polish, and Irish traditions, where cabbage and sausage have long been valued for their affordability and nutritional benefits. The combination of smoky sausage, tender cabbage, and a rich, savory broth makes this dish a perfect choice for a cozy dinner, especially on chilly evenings.

This stew is not only delicious but also incredibly versatile. It can be customized with different types of sausages, vegetables, and seasonings to suit your taste. Plus, it’s easy to make in a single pot, making cleanup a breeze. Whether you’re looking for a budget-friendly meal, a nutritious dish packed with fiber and protein, or just a comforting bowl of goodness, Rustic Sausage and Cabbage Stew is an excellent choice.

Ingredients Needed for Rustic Sausage and Cabbage Stew

  • 1 lb smoked sausage (such as kielbasa or andouille), sliced into rounds
  • 1 medium head of green cabbage, cored and chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, diced (optional for extra heartiness)
  • 4 cups chicken broth (or vegetable broth for a lighter option)
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon caraway seeds (optional, but adds depth)
  • 1 tablespoon olive oil or butter
  • Salt and black pepper to taste
  • 1-2 bay leaves
  • 1 tablespoon apple cider vinegar or white wine vinegar (optional, for a slight tang)
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions to Make Rustic Sausage and Cabbage Stew

1: Prepare the Ingredients

  1. Slice the sausage into ½-inch thick rounds.
  2. Chop the cabbage into bite-sized pieces.
  3. Dice the onion and mince the garlic.
  4. Slice the carrots and dice the potatoes, if using.
  5. Gather all spices and seasonings for easy access.

2: Cook the Sausage

  1. Heat a large pot or Dutch oven over medium heat and add olive oil or butter.
  2. Add the sliced sausage and cook for about 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.

3: Sauté the Vegetables

  1. In the same pot, add the diced onions and carrots. Cook for about 3-4 minutes until the onions become translucent.
  2. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4: Build the Stew Base

  1. Add the chopped cabbage and potatoes (if using) to the pot, stirring well.
  2. Pour in the diced tomatoes with their juice, followed by the chicken broth.
  3. Stir in the smoked paprika, thyme, caraway seeds (if using), salt, and black pepper.
  4. Add the bay leaves and bring the mixture to a gentle boil.

5: Simmer the Stew

  1. Reduce the heat to low and cover the pot. Allow the stew to simmer for about 25-30 minutes until the cabbage is tender.
  2. Stir occasionally and taste for seasoning, adding more salt or pepper as needed.

6: Add the Sausage Back In

  1. Return the cooked sausage to the pot and stir well.
  2. Let the stew simmer for an additional 5-10 minutes, allowing the flavors to meld.

7: Final Touches and Serving

  1. Remove the bay leaves.
  2. Stir in the apple cider vinegar for a hint of brightness.
  3. Garnish with freshly chopped parsley and serve hot.

Variations

  • Spicy Version: Use hot Italian sausage or chorizo and add a pinch of red pepper flakes.
  • Creamy Version: Stir in ½ cup of heavy cream or coconut milk at the end for a rich, velvety texture.
  • Vegetarian Version: Replace the sausage with plant-based alternatives and use vegetable broth.
  • Smokier Flavor: Add a small amount of liquid smoke or use smoked kielbasa.

COOKING Notes

  • Browning the sausage adds an extra depth of flavor to the stew, so don’t skip this step!
  • Adjust the liquid depending on how thick or brothy you like your stew. Add more broth for a soupier texture.
  • Caraway seeds enhance the cabbage’s natural sweetness, but they can be omitted if you prefer.

Serving Suggestions

  • Serve with crusty bread to soak up the flavorful broth.
  • Pair with mashed potatoes for an extra comforting meal.
  • Enjoy with a side of mustard or horseradish for a tangy kick.

Helpful Tips

  • Prep everything ahead of time to make the cooking process smoother.
  • Use a Dutch oven for even heat distribution and better flavor development.
  • Make it ahead – this stew tastes even better the next day as the flavors meld.
  • Freeze leftovers in airtight containers for easy future meals.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Nutritional Information (Per Serving)

  • Calories: 350
  • Protein: 18g
  • Sodium: 900mg

Common Mistakes to Avoid

  • Overcooking the cabbage – It should be tender but not mushy.
  • Not browning the sausage – Skipping this step results in less depth of flavor.
  • Adding too much liquid – The stew should be hearty, not overly soupy.
  • Skipping seasoning adjustments – Always taste and adjust salt and spices before serving.

Conclusion

Rustic Sausage and Cabbage Stew is the perfect blend of simplicity, nutrition, and bold flavors. Whether you’re making it for a family dinner, meal prep, or a cozy winter meal, this dish will always satisfy. It’s affordable, adaptable, and a great way to enjoy the comforting flavors of cabbage and sausage in a hearty broth. Try it today and make it your own with different variations!

Frequently Asked Questions (FAQs)

Q: Can I make this in a slow cooker?
A: Yes! Brown the sausage first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Q: What’s the best sausage to use?
A: Smoked sausage like kielbasa or andouille works best, but you can also use Italian sausage or bratwurst.

Q: Can I freeze this stew?
A: Absolutely! Store in airtight containers and freeze for up to 3 months. Thaw and reheat before serving.

Q: What can I use instead of cabbage?
A: Kale, collard greens, or even Brussels sprouts can be used as substitutes.

Print
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Sausage Cabbage Stew

Rustic Sausage And Cabbage Stew

  • Author: Caroline Jones
  • Total Time: 55
Print Recipe

Ingredients

Scale

Ingredients 

  • 1 lb smoked sausage (such as kielbasa or andouille), sliced into rounds
  • 1 medium head of green cabbage, cored and chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, diced (optional for extra heartiness)
  • 4 cups chicken broth (or vegetable broth for a lighter option)
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon caraway seeds (optional, but adds depth)
  • 1 tablespoon olive oil or butter
  • Salt and black pepper to taste
  • 1–2 bay leaves
  • 1 tablespoon apple cider vinegar or white wine vinegar (optional, for a slight tang)
  • Fresh parsley, chopped (for garnish)

Instructions

Step-by-Step 

1: Prepare the Ingredients

  1. Slice the sausage into ½-inch thick rounds.
  2. Chop the cabbage into bite-sized pieces.
  3. Dice the onion and mince the garlic.
  4. Slice the carrots and dice the potatoes, if using.
  5. Gather all spices and seasonings for easy access.

2: Cook the Sausage

  1. Heat a large pot or Dutch oven over medium heat and add olive oil or butter.
  2. Add the sliced sausage and cook for about 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.

3: Sauté the Vegetables

  1. In the same pot, add the diced onions and carrots. Cook for about 3-4 minutes until the onions become translucent.
  2. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4: Build the Stew Base

  1. Add the chopped cabbage and potatoes (if using) to the pot, stirring well.
  2. Pour in the diced tomatoes with their juice, followed by the chicken broth.
  3. Stir in the smoked paprika, thyme, caraway seeds (if using), salt, and black pepper.
  4. Add the bay leaves and bring the mixture to a gentle boil.

5: Simmer the Stew

  1. Reduce the heat to low and cover the pot. Allow the stew to simmer for about 25-30 minutes until the cabbage is tender.
  2. Stir occasionally and taste for seasoning, adding more salt or pepper as needed.

6: Add the Sausage Back In

  1. Return the cooked sausage to the pot and stir well.
  2. Let the stew simmer for an additional 5-10 minutes, allowing the flavors to meld.

7: Final Touches and Serving

  1. Remove the bay leaves.
  2. Stir in the apple cider vinegar for a hint of brightness.
  3. Garnish with freshly chopped parsley and serve hot.
  • Prep Time: 15
  • Cook Time: 40

Nutrition

  • Calories: 315
  • Sodium: 900mg
  • Protein: 18

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