Cabbage and Sausage Stew
This Cabbage and Sausage Stew is a wholesome, one-pot meal brimming with vegetables, lean protein, and savory flavors. Low in carbs and high in fiber, it’s perfect for weeknight dinners, meal prep, or cozy family meals. Quick, satisfying, and packed with nutrients, it’s a comforting dish everyone will enjoy.
Equipment
- 1 Large stockpot
- 1 Cutting board
- 1 Chef’s knife
- 1 wooden spoon (or spatula)
- Measuring spoons
Ingredients
- 3 slices thick-cut bacon chopped
- ½ yellow onion finely chopped
- 2 large carrots peeled and chopped
- 3 garlic cloves minced
- 1 lb ground turkey Italian sausage or whole30 compliant
- 2 tsp paprika
- 1 tbsp dried oregano
- 1 tsp sea salt
- 32 oz chicken bone broth
- 1 14-oz can diced tomatoes, drained
- 1 large head cabbage thinly sliced
Instructions
- Preparing the Base: Cooking the Bacon: Start by heating a large stockpot over medium-high heat. Once the pot is warm, add the chopped thick-cut bacon. Allow it to cook slowly, stirring occasionally, until the fat begins to render and the bacon softens, releasing its smoky aroma. This should take about 2–3 minutes. The bacon fat will form a flavorful base that will infuse the vegetables and sausage with rich, savory notes.
- Building Flavor: Sautéing the Vegetables: Add the finely chopped yellow onion, peeled and chopped carrots, and minced garlic to the pot with the bacon. Stir the vegetables so they are coated in the rendered bacon fat. Cook for 5–8 minutes until the onion turns translucent and the carrots start to soften, but make sure the vegetables still retain a bit of firmness (al dente). This step is key for layering flavor and ensuring the vegetables maintain some texture in the final stew.
- Browning the Sausage: Adding Protein and Spices: Push the cooked vegetables to one side of the pot, creating space for the sausage. Add the ground turkey Italian sausage to the empty side of the pot. Sprinkle in the paprika, dried oregano, and sea salt. Allow the sausage to cook undisturbed for 2 minutes so it can brown on one side, then flip and cook for another minute. Browning the sausage this way develops deep, savory flavors that make the stew irresistible.
- Adding the Liquid: Combining Broth and Tomatoes: Once the sausage is nicely browned, pour in the chicken bone broth and drained diced tomatoes. Stir gently to combine all the ingredients, ensuring the vegetables, sausage, and seasonings are evenly distributed. Cover the pot with a lid and bring the mixture to a full boil over medium-high heat. This step allows the flavors to start melding and sets the stage for the cabbage.
- Incorporating the Star Ingredient: Cooking the Cabbage: Carefully add the thinly sliced cabbage to the boiling pot. Gently press it down with a spoon so it fits comfortably. Replace the lid and reduce the heat to medium-low, allowing the stew to simmer for about 40 minutes. Stir occasionally to prevent sticking and to help the cabbage cook evenly. The cabbage will gradually soften and shrink, releasing its natural sweetness into the broth and thickening the stew slightly.
- Tasting and Adjusting: Seasoning to Perfection: After the cabbage has fully softened, taste the stew and adjust the seasoning if necessary. Add more sea salt if needed. At this stage, you can also add a pinch of black pepper or additional herbs for extra flavor. Make sure the balance of salt, spice, and savoriness is just right—this is what makes the stew comforting and well-rounded.
- Serving and Storing: Enjoying Your Stew: Ladle the hot stew into bowls and serve immediately while warm. For storage, allow the stew to cool slightly, then transfer it into an airtight container and refrigerate for up to 4 days. To reheat, simply warm it gently on the stovetop or microwave, stirring occasionally to maintain the texture of the cabbage and sausage. This makes it perfect for meal prep or enjoying leftovers.
Notes
- Chop vegetables and sausage uniformly to ensure even cooking.
- Use Whole30-compliant bacon and sausage if following the Whole30 diet.
- Remove outer leaves and the core from the cabbage for best texture.
- Simmer gently to avoid overcooking the cabbage; it should remain tender, not mushy.
- Adjust seasoning at the end to taste; flavors deepen during cooking.
- This stew thickens naturally as cabbage cooks, so stirring occasionally helps even texture.
- Ideal for meal prep: flavors often improve after a day in the fridge.
