Sausage Cabbage Stew
Sausage Cabbage Stew
Sausage Cabbage Stew is a simple to make hearty meal that has been enjoyed by our family for years. The secret is in these two spices, that when … read more
Sausage Cabbage Stew
Sausage Cabbage Stew
Sausage Cabbage Stew is a simple to make hearty meal that has been enjoyed by our family for years. The secret is in these two spices, that when … read more
Servings Prep Time
10people 15minutes
Cook Time
15minutes
Servings Prep Time
10people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Gather the ingredients. Then read the tips found here.

  2. Pour 2 quarts of water into a large stock pot, place on high heat until boiling.

  3. Meanwhile, form meat balls with the hamburger.

  4. Sauté the meat balls on medium-high heat till browned.

  5. Cut the ring sausage into chunks. Sauté them on medium-high heat until browned.

  6. Add the sausages to stock pot of boiling water.

  7. Wash red and white potatoes, remove bad parts, and cut into chunks.

  8. Add potatoes, meat balls, sausages, tomato sauce, diced tomatoes, and Rotel tomatoes to the stock pot.

  9. Add bay leaves. Mix ingredients to combine. Once the stew begins to boil, turn heat down to simmer. Continue to simmer until red potatoes are close to your desired texture (about 15 minutes).

  10. Chop the 1/2 head cabbage into 2 inch x 1 inch wide and add to the stock pot.

  11. Cover the stock pot with lid, continue to simmer until cabbage is softened to your desired texture (about 15 minutes). During the last 5 to 10 minutes of cooking add the marjoram.

Recipe Notes

Chef Tips: Making great Sausage Cabbage Stew

This meal is simple to make following the directions carefully is the key to success. Please read about my tricks discussed above before diving into the recipe. These tricks were learned over a course of years of making this recipe. Be sure to always start with preparing your vegetables and measuring all the ingredients before you start cooking, this will ensure that you don’t forget something essential.

Be sure to use a cast iron or stainless steel skillet large enough to cook all of the meats. I use cast iron when ever I can. Also use a tall and heavy stainless steel stock pot to cook everything in. I avoid using nonstick stock pots for recipes that don’t need them. It saves on their wear and also cooking food on high heat can damage nonstick ware.

When making sausage cabbage stew it is important to sauté the meat to until the sausage and meat balls are light brown before starting. The process of browning induces a chemical reaction called the “Milliard Reaction” which basically reduces some of the meat tissues to sugars, and the sugars are what burns, and this builds color, flavor, and texture.

Serving Size = 2 cups

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