Sausage and Cabbage Stew with Beans and Tomatoes

Sausage and Cabbage Stew
Sausage and Cabbage Stew. Diana Rattray
    85 min
Ratings

Here's a delicious sweet-tart winter stew, and it's packed with nutritious ingredients.

Serve this stew with crusty rolls or freshly baked bread or biscuits.

What You'll Need

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 1 cup diced carrots
  • 1 cup sliced celery
  • 12 to 16 ounces smoked sausage, such as chicken and apple sausage, thinly sliced
  • 3 cloves garlic, finely minced
  • 1 small head of cabbage, about 1 1/2 pounds, outer leaves and core removed, coarsely chopped
  • 1 cup apple juice
  • 1 1/2 cups chicken broth
  • 3 tablespoons cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 can (15 ounces) navy beans or Great Northern beans, drained and rinsed
  • 2 to 3 tablespoons chopped fresh parsley
  • 1 can (14.5 ounces) tomatoes, undrained, diced
  • salt, to taste

How to Make It

  1. Heat the olive oil in a large Dutch oven or kettle over medium heat.
  2. Add onion, carrots, celery, and sliced sausage to the pan; saute for 3 to 4 minutes, or until onion is wilted.
  3. Add the garlic; cook, stirring, for 1 minute longer.
  4. Add the cabbage, apple juice, broth, vinegar, brown sugar, and pepper. Simmer, uncovered, for 5 minutes.
  5. Cover and simmer for 45 minutes.
  6. Add the beans, parsley, and tomatoes. Taste and add salt, as needed.
  7. Cover and simmer for 15 minutes longer.

Serves 8.

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See Also

Slow Cooker Recipes

Main Recipe Index

Southern Food Home