Name: Cabbage-Sausage Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Avocado oil - 2 tablespoons; Smoked sausage, cut into 1-inch pieces - 1 ¼ pounds; Carrots, chopped - 5; Potatoes, peeled and cut into 1-inch pieces - 4 medium; Sweet onion, cut into 1-inch pieces - 1 medium; Chicken broth - 3 cups; Black pepper, or to taste - 3 grinds; Cabbage, cored and quartered - 1 small head; All-purpose flour - 3 tablespoons; Water, or as needed - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cabbage-Sausage Stew

1. Avocado oil - 2 tablespoons

2. Smoked sausage, cut into 1-inch pieces - 1 ¼ pounds

3. Carrots, chopped - 5

4. Potatoes, peeled and cut into 1-inch pieces - 4 medium

5. Sweet onion, cut into 1-inch pieces - 1 medium

6. Chicken broth - 3 cups

7. Black pepper, or to taste - 3 grinds

8. Cabbage, cored and quartered - 1 small head

9. All-purpose flour - 3 tablespoons

10. Water, or as needed - 3 tablespoons

How to cook deliciously - Cabbage-Sausage Stew

1. Stage

Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.

2. Stage

Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.

3. Stage

Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.

4. Stage

Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.