This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!

Bibi

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Feel free to use kielbasa in place of smoked sausage.

Nutrition Facts

907 calories; protein 40.8g 82% DV; carbohydrates 67.6g 22% DV; fat 53.1g 82% DV; cholesterol 101mg 34% DV; sodium 3109.9mg 124% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
03/07/2020
Delicious & satisfying: a keeper! Flexible, too: you can use pretty much any sausage labeled as fully cooked: smoked sausage, kielbasa, chorizo, etc., even hot dogs. (Fresh sausages would fall apart.) I use uncured sausages, cutting them (& the carrots) ¼" thick. The sausages tend to come in 12 oz. packages, not 20, but that's enough. I use EVOO, red potatoes, lots of carrot, a sweet onion & only pale green cabbage leaves, discarding any unsalvageable dark green outer leaves & using no white inner leaves. (So I buy a larger cabbage to get more pale green leaves!) I use only 1 cup of unsalted chicken broth. No flour. I start by cooking the carrot slices in EVOO, & add the onion, meat & cabbage, in order, as I finish prepping them. When they're nearly cooked, I add the potatoes, broth & a lot of boiling water, heated separately, to cover. I bring the pot rapidly to a boil & cook for just 10-15 min. until the potatoes are done. I drain off all the liquids. (The broth doesn't interest me, & it carries away a lot of salt from the meat.) I drizzle on a fruity EVOO. The results always resemble Bibi's own photo. Read More
(3)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/07/2020
Delicious & satisfying: a keeper! Flexible, too: you can use pretty much any sausage labeled as fully cooked: smoked sausage, kielbasa, chorizo, etc., even hot dogs. (Fresh sausages would fall apart.) I use uncured sausages, cutting them (& the carrots) ¼" thick. The sausages tend to come in 12 oz. packages, not 20, but that's enough. I use EVOO, red potatoes, lots of carrot, a sweet onion & only pale green cabbage leaves, discarding any unsalvageable dark green outer leaves & using no white inner leaves. (So I buy a larger cabbage to get more pale green leaves!) I use only 1 cup of unsalted chicken broth. No flour. I start by cooking the carrot slices in EVOO, & add the onion, meat & cabbage, in order, as I finish prepping them. When they're nearly cooked, I add the potatoes, broth & a lot of boiling water, heated separately, to cover. I bring the pot rapidly to a boil & cook for just 10-15 min. until the potatoes are done. I drain off all the liquids. (The broth doesn't interest me, & it carries away a lot of salt from the meat.) I drizzle on a fruity EVOO. The results always resemble Bibi's own photo. Read More
(3)
Rating: 5 stars
02/11/2020
An all time favorite! My husband begged for me to make this again. Great, hearty meal to warm you up on a chilly day. Cheap and quick to make in bulk to freeze for those too crazy to cook days (this is a go to on our menu of bulk to make before baby arrives). Hint: a can of condensed cream of celery/chicken soup will make it creamier to change things up a bit if you make this a lot. Read More
Rating: 5 stars
01/13/2019
I did not use avacado oil but used EVOOO. I will make this again. As good as "Cabbage Soup" but more hardy. Served with southern style cornbread. It would also be good with a crusty bread. Read More
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