Smoked Sausage and Cabbage Stew is one of our favorite one-pot meals to make. My mother-in-law first introduced it to me but she didn’t make it as a stew. I leave all the brothy goodness in mine when I make it and also add a stick of butter (we LOVE butter!) and bouillon cubes for extra flavor. You can choose to drain out the broth before serving or keep it as a stew. I use a slotted spoon for those who do not want it, this way the others that do can enjoy it.
I normally make this with beef smoked sausage and beef bouillon but this time the hubs bought chicken smoked sausage to switch it up. It was really tasty and probably how I will make it from now on. I switched the bouillon to chicken this time as well.
The kids aren’t that crazy about cabbage and will only eat it if I make it either this way or stuffed cabbage. I haven’t made this in a crock pot yet but I bet it would be amazing!
The recipe below is what I make for 5 people with plenty of leftovers for lunch the next couple of days. You can easily cut the recipe in half if you need to.
Smoked Sausage Cabbage Stew
- 2 13 oz. packages of smoked sausage; sliced into bite-sized pieces (I used Chicken)
- 1 lb. baby carrots
- 1 large head of cabbage; chunked
- 6 large potatoes; peeled & chunked (I used red potatoes)
- 6 bouillon cubes (beef or chicken, depending on the type of smoked sausage you use. I used chicken.)
- 1/2 – 1 stick of butter (optional)
- Salt & Pepper (optional, to taste)
- Add the carrots, butter, and bouillon to a stock pot with water and start boiling them while chunking the cabbage.
- Add the cabbage to the water and add just enough water until it comes underneath the top layer of the cabbage. Bring to a boil.
- Add potatoes and sausage, stir up & bring to a boil again.
- Cook until carrots and potatoes are soft enough.
- Enjoy 🙂