Description
Sausage, Cabbage, and Potato Stew
A classic stew that’s both hearty and flavorful, combining savory sausages with tender veggies in a rich broth.
Ingredients:
5 pork sausages
4 red potatoes, quartered
1/2 head cabbage, sliced
2 carrots, diced
4 cups vegetable broth
1 tbsp olive oil
1 onion, chopped
1 tsp cumin
Salt and pepper to taste
Instructions:
Heat olive oil in a large pot and brown sausages. Set aside.
Sauté onion for 3 minutes. Add broth, potatoes, carrots, and cumin. Simmer for 10 minutes.
Stir in cabbage and sausages. Cook for 20 minutes until tender.
Adjust seasoning and serve with crusty bread.
#RusticStew
Step-by-Step Guide
Follow these detailed instructions for a perfect stew every time. First, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the whole sausages and brown them on all sides, about 5-7 minutes. Remove them to a plate; they do not need to be fully cooked through. In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Pour in the vegetable broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. Add the quartered potatoes, diced carrots, and cumin. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes. Meanwhile, slice the cabbage. After 10 minutes, slice the browned sausages into thick rounds. Add the cabbage and sausage rounds back to the pot. Cover and simmer for an additional 20 minutes, or until the potatoes and cabbage are fork-tender. Finish by seasoning with salt and pepper.
Serving Suggestions
This stew is a complete meal but can be elevated with simple sides. Serve it in deep bowls with a slice of crusty, buttered bread or a warm dinner roll for dipping. For a fresh contrast, a simple side salad with a tangy vinaigrette cuts through the richness. A dollop of whole-grain mustard or horseradish cream on the side adds a delightful zing. It pairs wonderfully with a malty beer or a glass of dry cider.
How-to Summary
In short: Brown sausages and set aside. Sauté onion in the same pot. Add broth, potatoes, carrots, and cumin; simmer 10 minutes. Add sliced cabbage and sausages back to the pot; simmer 20 more minutes until vegetables are tender. Season and serve.
Frequently Asked Questions
Can I use a different type of sausage? Absolutely. Kielbasa, Italian sausage, or even a spicy chicken sausage work well. Adjust cooking time if using pre-cooked sausage.
How can I make this stew thicker? For a thicker broth, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew during the last 5 minutes of cooking.
Is this stew freezer-friendly? Yes, it freezes excellently. Cool completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this in a slow cooker? Yes. Brown sausages and onions as directed, then add all ingredients except cabbage to the slow cooker. Cook on low for 6-7 hours, adding the cabbage in the last hour.
What can I use instead of vegetable broth? Chicken or beef broth are great substitutes and will add a deeper, savory flavor to the stew.
Common Mistakes to Avoid
Avoid overcooking the cabbage, which can become mushy and sulfurous. Add it in the final 20 minutes as directed. Do not skip browning the sausages; this step builds foundational flavor in the pot. Ensure you cut the potatoes uniformly so they cook evenly. Finally, remember to season at the end, as the broth reduces and flavors concentrate.
Conclusion
This Sausage, Cabbage, and Potato Stew is the epitome of rustic, comforting cooking. It’s a flexible, one-pot wonder that yields a deeply satisfying meal with minimal effort. Perfect for a busy weeknight or a cozy weekend, it’s a timeless recipe that invites customization and always delivers on flavor. We hope this enhanced guide helps you master this classic dish and make it a staple in your home kitchen.
