Chicken Sausage and Cabbage Stew with Wild Rice
Cozy up with a hearty bowl of Chicken Sausage and Cabbage Stew with Wild Rice, a nourishing one-pot meal that's packed with bold flavors and wholesome ingredients. This easy-to-make stew combines the smoky savoriness of browned chicken sausage with tender bites of green cabbage, carrots, and celery, all simmered to perfection in a rich, spiced chicken broth with a hint of paprika and thyme. Nutty wild rice adds texture and makes this dish incredibly satisfying, while the addition of diced tomatoes lends a subtly tangy depth. Perfect for a chilly evening or weeknight dinner, this flavorful stew is gluten-free, loaded with protein and fiber, and ready in just over an hour. Garnish with fresh parsley for a final, vibrant touch, and enjoy a dish that’s as comforting as it is nutritious!
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Recipe Information
Ingredients
- 4 links Chicken sausage
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, sliced into rounds Carrots
- 2 sliced Celery stalks
- 1 small head, chopped Green cabbage
- 1 cup Wild rice
- 6 cups Chicken broth
- 1 14-ounce can Diced tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 Bay leaf
- 1 teaspoon, or to taste Salt
- 0.5 teaspoons, or to taste Black pepper
- 2 tablespoons, chopped (optional garnish) Fresh parsley
Instructions
1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken sausage links and cook for 5-7 minutes, turning occasionally, until browned. Remove the sausages from the pot and set aside. Once cool, slice into 1/2-inch rounds.
2. In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring, until softened.
3. Stir in the minced garlic, sliced carrots, and celery. Cook for another 3-4 minutes, allowing the vegetables to slightly soften.
4. Add the chopped cabbage and cook for 2-3 minutes, stirring gently, until the cabbage begins to wilt.
5. Sprinkle in the dried thyme, paprika, salt, and black pepper. Stir to coat the vegetables evenly with the spices.
6. Pour in the chicken broth and diced tomatoes. Add the wild rice and bay leaf. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 35-40 minutes, or until the wild rice is tender.
8. Add the sliced chicken sausage back to the pot. Stir and let the stew simmer for 5 additional minutes to heat the sausage through.
9. Remove and discard the bay leaf. Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
10. Serve the stew hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9026 mg | 392% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 44.0 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5835 mg | 124% | |
*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.
