CABBAGE-SAUSAGE STEW
This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g
KIELBASA CABBAGE STEW
If you enjoy German potato salad, you'll love this stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a delicious, surprisingly light change of pace. -Valerie Burrows, Shelby, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 322 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 1143mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges
CAJUN CABBAGE SKILLET
This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
- Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
- Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
- Sprinkle with the scallion and serve immediately with hot sauce alongside.
SAUSAGE AND CABBAGE STEW (CROCK POT)
Wanted a substantial and healthy dinner for a cold night. Also wanted something where my hands were free to do bread and other cooking. Here is a different kind of stew recipe, little savory, little sweet. Enjoy it with a crusty bread and salad for a rounded meal.
Provided by Chef1MOM-Connie
Categories Stew
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- put all in crock pot, with meat on top.
- cook on low for 7 hours or high 3 1/2 hours.
- add more water if you need it or to make a soup.
SPICY SAUSAGE AND CABBAGE STEW
I wanted something SPICY, and wanted something with CABBAGE to go along with a pan of southern cornbread. I had a pound of POLISKA KIELBASA (fully cooked) sausage, some carrots and Jalapeno pepper, in the frig. So I made this SPICY SAUSAGE CABBAGE STEW!!!!
Provided by Bobby (*_*)
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. We start by getting all ingredients together.
- 2. Take hot water (2-1/2 cups) and place chicken bouillon cubes into water where they will dissolve. Or use chicken granules (instant bouillon, 2 teaspoon).
- 3. Take 1 tablespoon of olive oil and pour into a cast iron Dutch oven. Place on burner and cook on medium to medium high heat. Take your Polisha Kielbasa sausage and slice it into bite size pieces. Place into the pot. Put 1 teaspoon of minced garlic into pot with the sausage and stir.
- 4. Take your Jalapeno peppers and wash and remove seeds and dice. (Use rubber gloves while chopping and handling Jalapenos.)
- 5. Place diced Jalapenos in the pot with the sausage and garlic. Stir.
- 6. Take the carrots, wash and peel, and slice them into bite size pieces.
- 7. Place the carrots into pot with the sausage, garlic and Jalapenos. Stir.
- 8. Take your Vidalia onion, peel, and diced it into medium size chucks.
- 9. Place the onion into pot with the sausage, garlic and Jalapenos. Stir.
- 10. Take 1 tablespoon of dried celery flakes, and put into pot. Stir.
- 11. Take medium head of cabbage, and cut in half and remove the core from cabbage. Slice the cabbage into 1/2 inch slices and cut that in 1 inch pieces. Do the same with the other half.
- 12. Place the chopped cabbage into the pot.
- 13. Add the chicken bouillon and water onto the cabbage.
- 14. Add salt and pepper, stir, and cover.
- 15. Cook on medium to medium high for 15 minutes. Stir the stew. Turn the heat back to low, and cook for 30 minutes or until vegetables or tender.
- 16. After the stew is ready, cut you a slice of cornbread and get a bowl of stew, and ENJOY!!!
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