This is one of those meals that makes sense when the weather turns cold. It’s a simple, one-pot stew made with vegetables that store well and a sausage that brings plenty of flavor without much effort. It’s the kind of food that’s easy to put together and good to have simmering on the stove.
Why You’ll Love This Recipe
I make this stew when I want something hearty and dependable without spending much time or money. Cabbage and potatoes are inexpensive, filling, and stretch easily, and smoked sausage does most of the work in the flavor department. It’s a forgiving recipe — you can adjust the broth, add what you have, and end up with a pot of food that feeds everyone well and still leaves leftovers for another day.
Ingredients Needed
- Smoked sausage
- Onion
- Butter
- Chicken broth
- Potatoes
- Carrots
- Celery
- Green cabbage
- Bouillon
- Salt and pepper
- Parsley
- Rosemary, if desired
- Beer, if you have it
Equipment Needed
- Large soup pot or Dutch oven
- Knife and cutting board
- Spoon for stirring
Instructions
Slice the smoked sausage and set it aside.
In a large soup pot, melt the butter over medium heat. Add the diced onion and cook until softened.
Add the sausage to the pot and let it cook for a few minutes, just long enough to release some flavor and brown nicely.
Stir in the potatoes, carrots, celery, and cabbage. Pour in the chicken broth. If it doesn’t cover the vegetables, you may need to add more broth or water. Boil until tender, about 20 minutes.
Season with bouillon, salt, pepper, parsley, and a small pinch of rosemary if using. If you like, add a splash of beer for extra depth.
Bring the stew to a simmer and let the flavors mingle for bit, about 15 minutes.
Taste and adjust seasoning before serving.
Tips & Tricks
This stew stretches easily — add an extra potato or other veggies you have on hand.
Any smoked sausage works here, including kielbasa or turkey sausage.
The beer is optional but adds a nice depth if you have some on hand.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freezes ok, but not great. The cabbage breaks down a bit, but if that doesn’t bother you then go for it! Use within 3 months
Reheating: Reheat gently on the stove, adding broth as needed to loosen.
This is steady, everyday cooking — simple ingredients, one pot, and a meal that carries its weight. It’s the kind of stew that fits naturally into winter and earns its place in regular rotation.
Watch me make this recipe here:
Hearty Sausage and Cabbage Stew
A hearty sausage and cabbage stew made with potatoes, simple vegetables, and broth. Affordable, filling, and easy to adapt to what you have.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 1x
Ingredients
-
1 pound smoked sausage, sliced
-
1 small onion, diced
-
2 tablespoons butter
-
4-6 cups chicken broth
-
2-3 potatoes, diced
-
2 carrots, sliced
-
2 celery ribs, sliced
-
3 cups green cabbage, chopped
-
Bouillon, to taste, start with 2 tsps
-
Salt and black pepper, to taste
-
1 teaspoon dried parsley
-
A small pinch of rosemary, optional
-
A splash of beer, optional, I add 1/2 cup
Instructions
- Slice the smoked sausage and set it aside.
- In a large soup pot, melt the butter over medium heat. Add the diced onion and cook until softened.
- Add the sausage to the pot and let it cook for a few minutes, just long enough to release some flavor and brown nicely.
- Stir in the potatoes, carrots, celery, and cabbage. Pour in the chicken broth. If it doesn’t cover the vegetables, you may need to add more broth or water. Boil until tender, about 20 minutes.
- Season with bouillon, salt, pepper, parsley, and a small pinch of rosemary if using. If you like, add a splash of beer for extra depth.
- Bring the stew to a simmer and let the flavors mingle for bit, about 15 minutes.
- Taste and adjust seasoning before serving.
