Cabbage Soup Stew No Not the Diet One
Hearty, flavorful, and anything but a "diet" dish, this Cabbage Soup Stew is a comforting one-pot meal perfect for any season. Packed with savory smoked sausage, tender potatoes, and a medley of vibrant vegetables like green cabbage, carrots, celery, and tomatoes, this stew offers an irresistible balance of smoky, herby goodness with a hint of spice from smoked paprika. Simmered in rich chicken or vegetable stock and finished with fresh parsley, this dish is both nourishing and deeply satisfying. Ready in just about an hour, it’s an ideal weeknight dinner or meal-prep option and pairs beautifully with crusty bread for dipping. If you're looking for a hearty cabbage recipe that prioritizes flavor over calorie counting, this is the one for you!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked sausage
- 1 large yellow onion
- 3 medium carrots
- 3 celery stalks
- 1 medium head green cabbage
- 3 cloves garlic
- 28 ounces diced tomatoes
- 8 cups chicken or vegetable stock
- 4 medium potatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add olive oil.
Slice the smoked sausage into thin rounds. Brown the sausage in the hot oil for 4-5 minutes, stirring occasionally, until it is caramelized and fragrant. Remove the sausage from the pot and set aside.
Dice the yellow onion, slice the carrots and celery into thin pieces, and chop the garlic cloves. Add these to the same pot, cooking for 5-7 minutes or until the onions become translucent.
While the vegetables cook, core and roughly chop the cabbage into bite-sized pieces. Peel and dice the potatoes into 1-inch cubes.
Add the chopped cabbage, diced tomatoes (with their juice), chicken or vegetable stock, and diced potatoes to the pot. Stir to combine.
Stir in the browned sausage, dried thyme, smoked paprika, bay leaves, salt, and black pepper.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pot and let the stew cook for 25-30 minutes, or until the cabbage and potatoes are tender.
Taste and adjust the seasoning, adding more salt or pepper as needed.
Roughly chop the parsley and stir it into the pot just before serving for a fresh touch.
Serve the cabbage soup stew hot with crusty bread or crackers on the side for dipping. Enjoy!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 2082 mg | 91% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1440 mg | 31% | |
*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.
