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.
Time 45m Yield 8 servings. Number Of Ingredients 9 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.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cut sausage into bite-size pieces and brown in stew pot. Cut cabbage and potatoes into bite-size squares. Add to stew pot with sausage. Add water, wine, ketchup, salt and pepper and Tabasco. Simmer just until potatoes are done. (Don’t overcook or potatoes will fall apart).
Time 1h20m Yield 8 Number Of Ingredients 11 Steps:
Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes. Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes. Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.
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.
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.
More about “cabbage sausage stew recipes”
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine. Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.
