Best 7 Comforting Cabbage Sausage Stew Recipes

CABBAGE SAUSAGE STEW

Steps:

• In a skillet, cook sausage until lightly browned. Add potatoes, cabbage and onion. Sprinkle with the oregano, brown sugar and salt if desired and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes and cabbage are tender. Serve in bowls.

CABBAGE SAUSAGE SUPPER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

COMFORTING CABBAGE SAUSAGE STEW

Steps:

• 1. Heat olive oil in a skillet over medium heat. Add onions, carrots, and cabbage. Stir to coat vegetables well with oil. Add the cut sausage. Then add garlic salt, and pepper to taste; stir.
• 2. Cover and simmer over medium-low heat for 20 minutes until crisp-tender or to the desired doneness.
• 3. Cut tomatoes into fourths; add tomatoes and juice. Continue cooking for 10 minutes.
• 4. Serve up a bowl of the stew and accompany with a corn muffin or cornbread, if desired. Enjoy.

CAJUN CABBAGE STEW

Steps:

• Bring your stock pot or Dutch oven to medium-high heat with the olive oil. Once the oil begins to shimmer and is just about to smoke, add the diced onion, celery, and green bell pepper. Saute until fragrant and tender, about 4-5 minutes.
• Add the minced garlic, sliced andouille sausage, and Cajun seasoning. Stir to combine and saute for 30 seconds to a minute.
• Pour in the diced tomatoes and add a portion of the chopped cabbage, stir, then add the remaining cabbage and broth. Cover and bring to a boil.
• Once your stew has started to boil, reduce the heat and cook at a simmer for 15-20 minutes, or until your cabbage is tender.
• Remove from heat when done and serve immediately.

CABBAGE AND SAUSAGE

Steps:

• Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
• Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt and pepper and cook 8 more minutes until the cabbage is wilted. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir).
• Stir in the fresh parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.

KIELBASA STEW

Steps:

• In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

COMFORTING CABBAGE AND SAUSAGE CASSEROLE

Steps:

• Remove casing from sausage and brown in skillet. Drain fat.
• Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp. Drain any extra liquid.
• Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
• Bake, uncovered, at 375 F for 20 minutes.