On a cool spring evening, a pot of cabbage sausage stew still feels right at home in the kitchen. Rooted in generations of tradition, this once-winter staple brings together sweet cabbage, smoky sausage, and tender vegetables into a dish that’s both comforting and satisfying—without feeling heavy. It’s the kind of meal that bridges seasons, perfect for those crisp April nights when the air cools just enough to gather around the table, slow down, and enjoy something simple, hearty, and shared.
Preparation time one hour
eight servings
4ounces of Italian sausage
1 tablespoon of extra-virgin olive oil 1 cup chopped onion
one cup diced carrot
3/8 cup diced celery
one large garlic minced cloves (or about a tablespoon of minced jar garlic)
4 cups of quartered and thinly sliced cabbage (which is about a half a pound)
4 cups of chicken broth
2 cups diced peeled russet potatoes
1/8 cup chopped fresh dill
2 cups fresh baby spinach
3/4 teaspoon caraway seeds
3/4 teaspoon smoked paprika
3/8 teaspoon ground pepper
1/4 teaspoon salt
1 tablespoon white wine vinegar.
Step one:
Cut the Sausage half lengthwise and crosswise into 1/4 inch thick slices. cook in a large pot over medium high heat stirring until browned and the fat has rendered (about five minutes). transfer to a plate with a slotted spoon
Step two:
Add oil, onion, carrot and celery to the pot and cook stirring often until starting to brown (about five minutes) reduce heat to medium and continue cooking stirring often until the vegetables are soft (about four minutes more) add garlic and cook stirring for one minute. Add cabbage and cook stirring occasionally until slightly wilted (about four minutes).
Step three:
Add the sausage and white wine vinegar back to the pan. At the same time, add the potatoes and spices. Pour in the broth, then stir in the potatoes, dill, caraway seeds, paprika, pepper, and salt. Cover and bring the mixture to a boil. Reduce the heat to maintain a gentle simmer and cook uncovered for about 30 minutes, or until the potatoes are tender. Finally, add the spinach and continue cooking for another 15 minutes.
Helpful tips:
* dicing the potatoes no larger than 1” is helpful, same for carrots.
* You can use low sodium chicken broth, it just might be a little bland but you can add salt to taste afterwards.
* I like to serve this with warm potato rolls or the infamous red lobster cheddar biscuits which you can buy in the freezer department or in a box mix at the store.
* in my opinion this is better made the night before or the day before and then heated up the next day.
Debbie Amyotte is a North Carolina Realtor and experienced travel agent, originally from Florida, who now lives in the Lake Norman area. She is a proud grandmother of two and enjoys reading, cooking, traveling, and spending time with her family. Debbie is known for her warm personality, community spirit, and dedication to helping others with both real estate and travel needs.
