This Cabbage and Sausage Stew is a rustic and satisfying dish that brings together the earthy sweetness of cabbage with the deep, savory notes of smoked sausage. Slowly simmered with aromatics like onions and garlic, and a touch of herbs, the ingredients meld into a rich and flavorful broth. The cabbage becomes incredibly tender, almost melting into the stew, while the sausage adds a robust, meaty dimension. This recipe is a perfect example of comfort food—simple, nourishing, and deeply satisfying. It’s a great way to use up a head of cabbage and can be easily adapted with other vegetables or types of sausage. Serve it hot with a crusty piece of bread to soak up all the delicious broth.
Ingredients:
- 1 large head of green cabbage (about 3 pounds), cored and cut into 8 wedges
- 1.5 pounds smoked sausage (like kielbasa or andouille), sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil or butter
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken or beef broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- Salt and black pepper to taste
- Optional: a pinch of red pepper flakes for a little heat
- Optional: fresh parsley or dill for garnish
Instructions:
- Prepare the Ingredients: Begin by preparing all your vegetables. Core and cut the cabbage into 8 wedges, ensuring each piece has some of the core to hold it together while cooking. Slice the smoked sausage into rounds. Chop the onion, carrot, and celery. Mince the garlic. Having everything prepped and ready to go will make the cooking process smooth and enjoyable.
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat. Add the sliced sausage and cook for about 5-7 minutes, turning occasionally, until the sausage is browned and crispy on the edges. This step is crucial as it renders some of the fat and deepens the flavor of the sausage, which will then flavor the entire stew. Once browned, use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, for about 5-7 minutes, or until the onions have softened and become translucent. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this is called deglazing and adds a tremendous amount of flavor. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Flavor Base: Sprinkle in the dried thyme, smoked paprika, and a pinch of black pepper. Stir for about 30 seconds to a minute until the spices are fragrant. This toasting process “blooms” the spices, releasing their full flavor potential. If you’re using red pepper flakes, add them now.
- Add the Liquids and Cabbage: Pour in the chicken or beef broth, stirring well to combine with the vegetables and spices. Place the cabbage wedges carefully into the pot, nestling them among the other ingredients. The wedges should be mostly submerged in the liquid. Add the bay leaf.
- Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes to an hour. The longer it simmers, the more tender the cabbage will become and the more the flavors will meld together. You’ll know it’s ready when the cabbage is fork-tender and the carrots and celery are soft.
- Combine and Finish: After the stew has simmered and the cabbage is tender, return the browned sausage to the pot. Stir to combine and let it cook for another 5-10 minutes to heat the sausage through and allow its flavors to meld with the stew.
- Taste and Adjust: Remove the bay leaf. Taste the stew and adjust the seasoning with salt and pepper as needed. The amount of salt will depend on the sodium content of your broth and sausage.
- Serve: Ladle the hot stew into bowls. Garnish with fresh parsley or dill for a touch of color and fresh flavor. This stew is excellent on its own, but it’s also fantastic served with a side of crusty bread, a dollop of sour cream, or even a side of mashed potatoes. Enjoy this hearty and simple meal that proves less can truly be more.