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 used correctly the stew will turn out delightfully flavorful. In addition, following the recipe sequentially ensures that texture and flavor is at its best. Please do not rush into making sausage cabbage stew by just throwing everything into the stock pot at once. This will surely lead to disaster.
Sausage and Cabbage Stew, Sequence Matters
We have been making this recipe for years and its something we especially enjoy during the winter months. It a comfort food that warms your body, and provides you with nutrition. When making this recipe you want to follow the sequence described in the recipe. The problem is that if you make everything together at once, the cabbage will wilt too much and be too limp. The potatoes will be mushy, and the sausage and meat may not be thoroughly cooked. Finally, the flavor from the spices won’t have released their essential flavors. The solution is simple, follow the methods step by step. Starting with the meat, next adding tomatoes, then potatoes, and finally the cabbage at the time intervals suggested.
Sausage Cabbage Stew, Browning = Flavor
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. When browning the meat we are not so much interested in cooking the meat through and through until done, as we are in the actual browning. For this reason you want to use high heat, to develop the browning quickly. Once browned the meat may still be under done, and this is ok because the meat will cook the rest of the way in the stew.
There’s secret spices that go with this recipe that we want to share with you. We reserve our best tips, tricks, and secrets for registered members or people who will share our content. Please either login or create a free account by registering or simply use a social media account to shrare.
Please either Login here or select a social share below to see the premium content.
Gather the ingredients. Then read the tips found here.
Pour 2 quarts of water into a large stock pot, place on high heat until boiling.
Meanwhile, form meat balls with the hamburger.
Sauté the meat balls on medium-high heat till browned.
Cut the ring sausage into chunks. Sauté them on medium-high heat until browned.
Add the sausages to stock pot of boiling water.
Wash red and white potatoes, remove bad parts, and cut into chunks.
Add potatoes, meat balls, sausages, tomato sauce, diced tomatoes, and Rotel tomatoes to the stock pot.
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).
Chop the 1/2 head cabbage into 2 inch x 1 inch wide and add to the stock pot.
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.
Sausage Cabbage Stew
Amount Per Serving
Calories 410Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Total Carbohydrates 46g15%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.
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.