Description
A hearty and comforting Sausage and Cabbage Stew featuring smoked sausage, fresh vegetables, and rich broth simmered to perfection. This gluten-free Eastern European-inspired dish is perfect for a satisfying main course and can be enhanced with a touch of apple cider vinegar for added depth.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 small green cabbage, cored and chopped
Liquids and Seasonings
- 1 (14.5-ounce) can diced tomatoes with juices
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar (optional)
Garnish
- Fresh parsley for garnish
Instructions
- Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook for 5 to 6 minutes, stirring occasionally, until the sausage is nicely browned. Use a slotted spoon to remove the sausage and set it aside.
- Sauté the vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and chopped celery. Cook for 5 to 6 minutes until the vegetables start to soften, stirring occasionally.
- Add and wilt the cabbage: Stir in the chopped green cabbage and cook for another 5 minutes, allowing it to begin wilting and reducing in volume.
- Add remaining ingredients: Pour in the diced tomatoes with their juices, chicken or vegetable broth, dried thyme, paprika, and the bay leaf. Return the browned sausage to the pot. Stir all ingredients well and bring the mixture to a boil.
- Simmer the stew: Reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes, or until all the vegetables are tender and flavors meld together.
- Finish and season: Remove and discard the bay leaf. Stir in the apple cider vinegar if using, then taste the stew and adjust salt and pepper as needed.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot, optionally alongside crusty bread or over mashed potatoes for a complete meal.
Notes
- Use hot sausage or add red pepper flakes for a spicier stew.
- This stew pairs beautifully with crusty bread or mashed potatoes.
- Apple cider vinegar adds a subtle tang and enhances the flavors but is optional.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
