Cabbage Sausage and Potato Stew
Savor the hearty comfort of Cabbage Sausage and Potato Stew, a rustic one-pot meal that’s as nourishing as it is satisfying. This soul-warming recipe combines smoky sausage, tender potatoes, and sweet, wilted cabbage in a flavorful chicken broth infused with aromatic garlic, onions, thyme, and paprika. Quick to prepare with just 15 minutes of prep time, this stew is perfect for weeknight dinners or cozy family gatherings. The addition of fresh parsley as a finishing touch brings a bright, herbaceous note to balance the richness of the dish. Serve it hot with crusty bread to soak up every drop of the flavorful broth. Packed with hearty ingredients, this stew is a wholesome and easy way to bring everyone to the table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound smoked sausage (such as kielbasa or andouille)
- 1 large yellow onion
- 3 medium garlic cloves
- 1 medium head green cabbage
- 4 medium russet potatoes
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat a large Dutch oven or pot over medium heat. Add the olive oil.
Slice the smoked sausage into 1/4-inch thick rounds. Add them to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove the sausage using a slotted spoon and set aside.
While the sausage cooks, dice the onion and mince the garlic. Add the onion to the pot and sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for another 1-2 minutes, stirring, until fragrant.
Meanwhile, core and roughly chop the cabbage into 1-2 inch pieces. Peel the potatoes and cut them into bite-sized chunks.
Add the chopped cabbage to the pot and stir to combine. Cook for 5 minutes, allowing the cabbage to wilt slightly.
Return the sausage to the pot along with the diced potatoes. Pour in the chicken broth.
Stir in the dried thyme, paprika, salt, and black pepper. Bring the stew to a boil over high heat, then reduce the heat to low and cover the pot.
Simmer the stew for 30 minutes, stirring occasionally, or until the potatoes are fork-tender.
Taste and adjust seasoning if needed. Finely chop the fresh parsley and sprinkle it over the stew before serving.
Serve hot with crusty bread or as is for a warm, filling meal.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 9488 mg | 413% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 34.2 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 7002 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
