Sausage and Cabbage Stew
Warm up with a hearty and comforting Sausage and Cabbage Stew, a one-pot delight brimming with smoky sausage, tender cabbage, and hearty vegetables like potatoes and carrots. Perfect for busy weeknights or cozy family dinners, this recipe combines robust flavors with minimal effort. A fragrant blend of paprika, thyme, and bay leaves infuses the dish with savory depth, while a splash of tomato paste adds rich umami to the broth. Ready in just an hour, this stew is as satisfying as it is nourishing. Serve it piping hot with crusty bread or over rice for a complete, soul-warming meal that's sure to become a family favorite. Keywords: sausage and cabbage stew, hearty stew recipe, smoked sausage, one-pot dinner, easy weeknight meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound smoked sausage or kielbasa
- 1 large yellow onion
- 2 medium carrots
- 3 large garlic cloves
- 1 medium head green cabbage
- 3 medium potatoes
- 6 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Slice the smoked sausage into thin rounds and add it to the pot. Cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
Dice the yellow onion, slice the carrots into rounds, and mince the garlic cloves. Add the onion and carrots to the pot. Sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Chop the cabbage into bite-sized chunks and peel and dice the potatoes into 1-inch pieces.
Return the sausage to the pot, then add the chopped cabbage and diced potatoes.
Pour in the chicken or vegetable broth and add the tomato paste, stirring to combine.
Season the stew with paprika, dried thyme, bay leaves, salt, and black pepper. Stir gently.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaves before serving. Taste and adjust seasonings if needed.
Garnish with freshly chopped parsley (if desired) and serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 11393 mg | 495% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 43.3 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6080 mg | 129% | |
*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.
