
Hearty Cabbage and Sausage Stew: A Flavorful One-Pot Meal
Cabbage and sausage stew is a comforting and satisfying dish perfect for a chilly evening. It’s incredibly easy to make, budget-friendly, and packed with flavor. This recipe combines the earthy sweetness of cabbage with the savory richness of sausage, creating a hearty and delicious one-pot meal. The beauty of this stew lies in its simplicity and adaptability – you can easily customize it with your favorite vegetables, spices, and herbs. So, grab a large pot and let’s get cooking!
Why You’ll Love This Cabbage and Sausage Stew
* **Simple and Easy:** This recipe requires minimal effort and time. Most of the work involves chopping vegetables and browning the sausage.
* **Budget-Friendly:** Cabbage and sausage are both relatively inexpensive ingredients, making this a great meal for feeding a crowd on a budget.
* **Flavorful and Hearty:** The combination of cabbage, sausage, and aromatic spices creates a deeply satisfying and flavorful stew.
* **Versatile:** You can easily adapt this recipe to your liking by adding different vegetables, spices, or herbs.
* **One-Pot Meal:** Everything cooks in one pot, making cleanup a breeze.
* **Great for Meal Prep:** This stew tastes even better the next day, making it perfect for meal prepping.
Ingredients You’ll Need
* **Sausage:** 1 pound of your favorite sausage (Italian sausage, kielbasa, smoked sausage, or andouille sausage all work well). Remove the casings if using Italian sausage.
* **Cabbage:** 1 medium head of cabbage, cored and shredded or chopped.
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 2-3 cloves of garlic, minced.
* **Carrots:** 2 medium carrots, peeled and chopped.
* **Celery:** 2 stalks of celery, chopped.
* **Diced Tomatoes:** 1 (14.5 ounce) can of diced tomatoes, undrained.
* **Chicken Broth:** 4-6 cups of chicken broth (or vegetable broth).
* **Olive Oil:** 2 tablespoons.
* **Spices:**
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* ½ teaspoon smoked paprika (optional, but adds a nice smoky flavor)
* ¼ teaspoon red pepper flakes (optional, for a little heat)
* Salt and pepper to taste
* **Optional Add-ins:**
* Potatoes (diced)
* Beans (cannellini, kidney, or great northern beans)
* Bell peppers (chopped)
* Apple cider vinegar (a splash at the end for brightness)
* Fresh parsley (for garnish)
Step-by-Step Instructions
**Step 1: Prepare the Ingredients**
Before you start cooking, it’s helpful to have all your ingredients prepped and ready to go. This will make the cooking process smoother and more efficient.
* Chop the onion, carrots, and celery.
* Mince the garlic.
* Core and shred or chop the cabbage. A sharp knife works well, or you can use a mandoline for even shredding. Make sure to remove the tough core first.
* If using sausage links, slice them into rounds. If using bulk sausage, remove it from its casing.
**Step 2: Brown the Sausage**
Browning the sausage is a crucial step as it adds depth of flavor to the stew. The browned bits that stick to the bottom of the pot will also contribute to the richness of the broth.
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sausage and cook, breaking it up with a spoon, until it’s browned on all sides. This should take about 5-7 minutes. If using sausage links, brown them evenly on all sides.
3. Remove the sausage from the pot and set it aside. Leave any rendered fat in the pot – this will add flavor to the vegetables.
**Step 3: Sauté the Vegetables**
Sautéing the vegetables softens them and releases their flavors, creating a flavorful base for the stew.
1. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 4: Add the Remaining Ingredients**
Now it’s time to combine all the ingredients and let them simmer together to create a flavorful stew.
1. Return the browned sausage to the pot.
2. Add the shredded cabbage, diced tomatoes (with their juice), chicken broth, dried thyme, dried oregano, smoked paprika (if using), and red pepper flakes (if using).
3. Season with salt and pepper to taste. Remember that the sausage may already be salty, so start with a small amount of salt and adjust as needed.
**Step 5: Simmer the Stew**
Simmering the stew allows the flavors to meld together and the cabbage to soften.
1. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more flavorful it will become. Stir occasionally to prevent sticking.
2. Check the cabbage for tenderness. It should be soft but not mushy.
3. If the stew becomes too thick, add more chicken broth to reach your desired consistency.
**Step 6: Adjust Seasoning and Serve**
Before serving, give the stew a final taste and adjust the seasoning as needed.
1. Taste the stew and add more salt, pepper, or spices if desired.
2. If you want to add a touch of brightness, stir in a splash of apple cider vinegar. (Start with about a tablespoon and adjust to your liking.)
3. Serve the cabbage and sausage stew hot, garnished with fresh parsley (if using). You can also serve it with a side of crusty bread for dipping.
Tips and Variations
* **Type of Sausage:** Feel free to experiment with different types of sausage. Italian sausage (hot or sweet), kielbasa, smoked sausage, and andouille sausage all work well in this stew. Consider the flavor profile of the sausage you choose, as it will significantly impact the overall taste of the dish.
* **Vegetables:** This stew is very versatile when it comes to vegetables. You can add potatoes, beans, bell peppers, or any other vegetables you like. Add potatoes and beans along with the cabbage, as they take longer to cook. Bell peppers can be added during the last 15-20 minutes of simmering.
* **Spices:** Don’t be afraid to experiment with different spices and herbs. Smoked paprika adds a nice smoky flavor, while red pepper flakes add a touch of heat. Other options include bay leaf, garlic powder, onion powder, and caraway seeds.
* **Liquid:** You can use chicken broth, vegetable broth, or even water as the base for the stew. Chicken broth will add the most flavor. You can also add a splash of beer or wine for extra depth of flavor.
* **Make it Spicy:** If you like your stew with a kick, add more red pepper flakes or a pinch of cayenne pepper.
* **Make it Vegetarian:** For a vegetarian version, omit the sausage and use vegetable broth. You can also add smoked paprika for a smoky flavor.
* **Slow Cooker Instructions:** This stew can easily be made in a slow cooker. Simply brown the sausage and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
* **Storage:** Leftover cabbage and sausage stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day!
* **Freezing:** This stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
* **Crusty Bread:** Serve with a side of crusty bread for dipping into the flavorful broth.
* **Mashed Potatoes:** Serve over a bed of creamy mashed potatoes for a comforting and satisfying meal.
* **Polenta:** Serve over creamy polenta for a hearty and delicious combination.
* **Sour Cream or Yogurt:** Top with a dollop of sour cream or Greek yogurt for added richness and tang.
* **Fresh Herbs:** Garnish with fresh parsley, dill, or chives for added flavor and visual appeal.
Detailed Recipe
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes
**Ingredients:**
* 1 pound sausage (Italian, kielbasa, smoked, or andouille), casings removed if using Italian
* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* 2 medium carrots, peeled and chopped
* 2 stalks celery, chopped
* 2-3 cloves garlic, minced
* 1 medium head cabbage, cored and shredded or chopped
* 1 (14.5 ounce) can diced tomatoes, undrained
* 4-6 cups chicken broth
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* ½ teaspoon smoked paprika (optional)
* ¼ teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* Optional: splash of apple cider vinegar, fresh parsley for garnish
**Instructions:**
1. **Prepare Ingredients:** Chop onion, carrots, and celery. Mince garlic. Core and shred or chop cabbage. Remove sausage from casing if necessary and slice or crumble.
2. **Brown Sausage:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook, breaking it up, until browned (5-7 minutes). Remove sausage and set aside, leaving rendered fat in the pot.
3. **Sauté Vegetables:** Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened (5-7 minutes). Add garlic and cook for 1 minute, until fragrant.
4. **Combine Ingredients:** Return sausage to the pot. Add cabbage, diced tomatoes, chicken broth, thyme, oregano, smoked paprika (if using), and red pepper flakes (if using). Season with salt and pepper.
5. **Simmer:** Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. Check cabbage for tenderness. Add more broth if needed to reach desired consistency.
6. **Adjust and Serve:** Taste and adjust seasoning. Stir in apple cider vinegar (if using). Serve hot, garnished with fresh parsley (if using).
Enjoy your delicious and comforting cabbage and sausage stew!