Comforting Cabbage Sausage Stew Recipes

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.

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.

Steps:

• Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes.
• Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.

Steps:

• Slice the German sausage into three-inch pieces.
• Cut the bacon into two-inch slices.
• Chop the heads of cabbage into two-inch squares or slices.
• Cut the onions into one-inch squares or slices.
• Slice the red potatoes into quarter-inch slices without peeling them (except for cutting out the bad spots).
• Put the pot on a burner or fire and stir in the bacon, onion, and about half the jar of minced garlic along with some black pepper.
• Once the bacon is cooked, add one head of chopped cabbage and three sliced potatoes.
• Add two cups of water and/or one can of chicken broth.
• Place one link of sliced sausage into the mixture and stir.
• Add another head of chopped cabbage and three sliced potatoes.
• Add more minced garlic.
• Place another link of sliced sausage onto the mixture. Do not stir.
• Add another head of chopped cabbage and three or four sliced potatoes.
• Add more minced garlic.
• Add two cups of water and/or one can of chicken broth.
• Place another link of sliced sausage onto the mixture. Do not stir.
• Add another head of chopped cabbage and the rest of the sliced potatoes.
• Add more minced garlic.
• Place another link of sliced sausage onto the mixture. Do not stir.
• Add water and/or chicken broth as needed along with plenty of black pepper.
• Optional: Add the stick of butter or margarine. (I don't recommend this as the grease and fat from the bacon and sausage is plenty for flavor and fat, but some people like the added taste.).
• Optional: Add the boiled eggs but leave them whole.
• Cover for two hours on medium heat and stir lightly on occasion to keep the bottom from burning and to check the amount of moisture in the mixture. Add water/broth as needed.
• After two hours, make sure the sausage has cooked. Reduce the heat to simmer and begin stirring heavily to fully mix the pot. Note: Try to not break the eggs if you added them.
• Keep mixture on simmer and serve. Caution: Mixture will be very hot!
• Serve with Trappey's Pepper Sauce, black pepper, and saltines.

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.