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Why You'll Love This one pot roasted cabbage and sausage stew for hearty family meals
- Easy to Make: This recipe requires minimal preparation and can be ready in under an hour.
- Hearty and Filling: The combination of sausage, cabbage, and potatoes makes for a satisfying and filling meal.
- Customizable: You can easily add or substitute different ingredients to suit your family's tastes.
- One Pot Wonder: This recipe is made in one pot, making cleanup a breeze.
- Affordable: The ingredients for this recipe are relatively inexpensive, making it a great option for families on a budget.
- Flavorful: The combination of sausage, cabbage, and broth creates a rich and savory flavor profile.
- Comforting: This recipe is perfect for a cold winter's night or a cozy family gathering.
- Makes Great Leftovers: This recipe makes a large batch, and the leftovers are just as delicious as the first serving.
Ingredient Breakdown
The key ingredients in this recipe are the sausage, cabbage, potatoes, and chicken broth. The sausage provides a meaty flavor and texture, while the cabbage adds a nice crunch and a bit of bitterness to balance out the dish. The potatoes help to thicken the stew and add some extra creaminess. Finally, the chicken broth brings everything together and adds a rich, savory flavor to the dish. When selecting these ingredients, look for high-quality sausage that is made with real meat and spices, and choose a variety of cabbage that is firm and fresh. For the potatoes, Russet or Yukon Gold work well, and for the chicken broth, use a low-sodium option to avoid adding too much salt to the dish.
How to Make one pot roasted cabbage and sausage stew for hearty family meals
Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil and brown the sausage, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
Add 1 onion, chopped, and 3 cloves of garlic, minced, to the pot. Cook until the onion is translucent, about 3-4 minutes.
Add 1 head of cabbage, chopped, and 2-3 potatoes, peeled and chopped, to the pot. Cook for 5 minutes, stirring occasionally, until the cabbage starts to soften.
Pour in 4 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the cabbage and potatoes are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh parsley or thyme, if desired.
If you like a little heat in your stew, add 1-2 diced jalapenos or 1 teaspoon of hot sauce to the pot during the last 10 minutes of cooking.
Tips for Perfect Results
Choose a sausage that is made with real meat and spices, and that has a good balance of flavor and texture.
Cabbage can quickly become mushy and unappetizing if it is overcooked. Cook it until it is just tender, then remove it from the heat.
Onions, garlic, and celery are all great aromatics to add to the pot for added depth of flavor.
Choose potatoes that are high in starch, like Russet or Yukon Gold, for a creamy and tender texture.
Season the stew with salt and pepper to taste, and add any other herbs or spices you like to give it extra flavor.
Let the stew simmer for at least 20-25 minutes to allow the flavors to meld together and the cabbage and potatoes to become tender.
Try adding different ingredients, like diced bell peppers or chopped kale, to the pot to give the stew extra flavor and nutrition.
Add some crusty bread or cooked noodles to the pot to make it a complete and satisfying meal.
Common Mistakes to Avoid
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Not Browning the Sausage:
Fix: Make sure to brown the sausage properly to get a nice crust on the outside and a juicy interior.
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Overcooking the Cabbage:
Fix: Cook the cabbage until it is just tender, then remove it from the heat to prevent it from becoming mushy.
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Not Seasoning Enough:
Fix: Season the stew liberally with salt, pepper, and any other herbs or spices you like to give it extra flavor.
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Not Letting it Simmer:
Fix: Let the stew simmer for at least 20-25 minutes to allow the flavors to meld together and the cabbage and potatoes to become tender.
Variations & Substitutions
Add diced jalapenos or hot sauce to the pot for an extra kick of heat.
Replace the sausage with extra firm tofu or tempeh, and add more vegetables like carrots and bell peppers.
Add shrimp, mussels, or clams to the pot for a seafood twist on the recipe.
Replace the sausage with gluten-free sausage, and use gluten-free broth and seasonings.
Replace the potatoes with cauliflower or turnips, and use a sugar-free broth and seasonings.
Replace the sausage with vegan sausage, and use a plant-based broth and seasonings.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 3-4 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3-4 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of sausage?
Yes, you can use different types of sausage, such as chorizo or Italian sausage, to give the stew a unique flavor. Just be sure to adjust the cooking time and seasoning accordingly.
Can I add other vegetables to the stew?
Yes, you can add other vegetables, such as carrots, bell peppers, or zucchini, to the stew. Just be sure to adjust the cooking time and seasoning accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, but be sure to use gluten-free sausage and broth to ensure that the stew remains gluten-free.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the sausage and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze the stew for later?
Yes, you can freeze the stew for later. Let it cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3-4 months. Thaw overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Is this recipe suitable for a crowd?
Yes, this recipe is suitable for a crowd. You can easily double or triple the recipe to feed a larger group. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the sausage and cook the vegetables in the Dutch oven, then add the broth and cabbage and cook, covered, until the cabbage is tender.
one pot roasted cabbage and sausage stew for hearty family meals
Ingredients
- 1 pound smoked sausage, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium head of cabbage, shredded
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated cheddar cheese (optional)
Instructions
- Heat the oil in a pot. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
- Sauté the onion and garlic. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the cabbage and cook until tender. Add the shredded cabbage to the pot and cook until it starts to soften, about 5 minutes. Season with salt, pepper, and thyme.
- Add the chicken broth and browned sausage. Pour in the chicken broth and add the browned sausage back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the cabbage is tender, about 15-20 minutes.
- Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and grated cheddar cheese (if using).
- Optional: Add some extra flavor. If desired, add a splash of vinegar or a squeeze of fresh lemon juice to the stew for extra flavor.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use. Reheat gently over low heat.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the smoked sausage for other types of sausage or bacon, if desired.
- Pro tip: Use a variety of cabbage, such as green or red, for a pop of color in the stew.
- Variation: Add some diced potatoes or carrots to the stew for extra heartiness.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
