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Cabbage-Sausage Stew
Cabbage-Sausage Stew
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Quick and comforting smoked sausage and cabbage stew, ready in under an hour. Perfect for a busy weeknight dinner!
Ingredients:
  • 2 tablespoons avocado oil
  • 1.25 pounds smoked sausage, cut into 1-inch pieces
  • 5 carrots, chopped
  • 4 medium potatoes, peeled and cut into 1-inch pieces
  • 1 medium sweet onion, cut into 1-inch pieces
  • 3 cups chicken broth
  • 3 grinds black pepper, or to taste
  • 1 small head cabbage, cored and quartered
  • 3 tablespoons all-purpose flour
  • water, or as needed
Instructions:
  • Preheat a 6-quart Dutch oven over medium heat. Once warm, add avocado oil and heat until shimmering, about 1 minute. Add sausage pieces, cut-side down, and brown for 1-2 minutes. Flip and brown the other side for another 1-2 minutes. Transfer sausage to a plate, keeping the flavorful juices in the pan.
  • Combine carrots, potatoes, and onion in the Dutch oven with pan juices, ensuring they are well coated. Pour in chicken broth and black pepper, stirring gently. Place browned sausage back into the pan over the vegetables, then lay cabbage wedges on top of the kielbasa. Bring broth to a boil (approximately 5 minutes), cover the Dutch oven, and lower the heat to a simmer. Cook until vegetables are tender when pierced with a fork, around 20 minutes.
  • Retrieve the vegetables and sausage from the pot using a slotted spoon, and transfer them to a bowl. Optionally, chop the cabbage into bite-sized pieces.
  • In a small bowl, combine flour and water to make a smooth paste. Stir until no lumps remain. Gradually pour the flour mixture into the Dutch oven while continuously whisking the liquid until it comes to a boil, approximately 5 minutes. Add back the vegetables and sausage, adjust seasoning to taste, and serve in individual bowls.

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