Description
This hearty stew combines tender smoked sausage with the earthy flavors of cabbage and potatoes for a comforting meal. It’s a perfect dish for chilly evenings, bringing warmth and satisfaction in every bite.
Ingredients
Scale
- 1 lb (450 g) smoked sausage, sliced into ½-inch rounds (choose kielbasa or your favorite smoked sausage)
- 4 cups (about 1 lb or 450 g) green cabbage, chopped (about half a medium head)
- 3 medium potatoes (about 1 lb or 450 g), peeled and diced into 1-inch cubes (Yukon Gold or Russet work well)
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken broth (low-sodium preferred)
- 1 cup (240 ml) water
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds (optional, for additional flavor)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the sliced smoked sausage. Cook for about 5 minutes, stirring occasionally, until the sausage is browned on the edges. Avoid overcrowding the pan to ensure even browning.
- Add 1 diced medium onion and 2 minced garlic cloves to the pot. Sauté for an additional 3-4 minutes until the onion becomes translucent and fragrant. Stir frequently to prevent the garlic from burning, which can impart a bitter flavor.
- Next, incorporate the chopped cabbage (4 cups), stirring well to combine. Cook for about 5 minutes until the cabbage wilts slightly. This adds depth to the flavor and makes it easier to incorporate with the other ingredients.
- Once the cabbage has softened, toss in the diced potatoes (3 medium) followed by 4 cups of low-sodium chicken broth and 1 cup of water. Stir until all ingredients are well combined. The broth should cover the vegetables; if not, add a bit more water.
- Add 1 teaspoon of smoked paprika, 1 teaspoon of caraway seeds (if using), and 1 bay leaf to the pot. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes until the potatoes are fork-tender. Avoid lifting the lid too frequently, as it can release steam and prolong cooking time.
- After 30 minutes, check the potatoes with a fork. They should be soft but not falling apart. If they’re ready, remove the bay leaf and adjust seasoning if necessary. If you like a thicker stew, you can mash a few potato pieces against the side of the pot to release their starch.
- Before serving, sprinkle the stew with freshly chopped parsley for a pop of color and freshness. Ladle the stew into bowls and enjoy while hot!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: For the best flavor, use a combination of smoked sausage and a bit of fresh herbs or spices. If you find the broth lacking, a splash of apple cider vinegar can elevate the flavors beautifully.