This Cabbage and Sausage Stew recipe is delicious, packed with fresh ingredients, and it’s totally hearty and comforting.
I made this recipe from my Internet friend Julia’s new cookbook called “Paleo Power Bowls”. When I saw this recipe in her cookbook, my first thought was: I NEED to make this recipe as soon as possible”.
I chose to make this cabbage and sausage stew recipe because it looks amazing and because it’s still very cold here in Toronto, which is the perfect excuse to have stews and soups for dinner almost every day. I love stews like my Slow Cooker Beef Stew Recipe, Instant Pot Beef Stew Recipe, Slow Cooker Beef Stew, and my Instant Pot Chicken Stew.
Julia blogs at The Roasted Root (I’m pretty sure you have heard about her awesome blog). She’s also the author of this amazing cookbook filled with 100 easy and wholesome meals!
The recipes are all quick to make that they are perfect for busy families. On top of that, all the recipes are gluten-free and there are recipes for breakfast, lunch, and dinner.
How do you make this Cabbage and Sausage Stew?
This is a really simple stew to make, and here is what you should do:
First step: Chop carrots, onions, and cabbage. But of course, if you want to save some time, buy pre-chopped veggies.
Second: Cook bacon in a large stockpot for about 2 minutes. Make sure to buy the Whole30-compliant ones.
Third: Add the onion, carrots, and garlic and cook for about 5 to 8 minutes. And then, just move the vegetables off to one side of the stockpot and add the turkey Italian sausage and all the spices listed in the recipe box.
Final step: Add the bone broth and diced tomatoes, cover, and bring the soup to a full boil. Once it’s boiling, add the cabbage, cover the pot, and cook 40 minutes. Taste for flavor and DONE!
Got extra cabbage? Try my Grilled Chicken Cabbage Salad or these Cabbage Steaks! You’ll absolutely love it!
Cabbage and Sausage Stew
Ingredients
- 3 slices thick-cut bacon chopped
- ½ yellow onion finely chopped
- 2 large carrots peeled chopped
- 3 cloves garlic minced
- 1 lb ground turkey Italian sausage (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
- Place the chopped bacon in a large stockpot and heat over medium-high. Cook until bacon begins to soften and sweat, about 2 minutes. Add the onion, carrots, and garlic and continue cooking until vegetables have softened but are still al dente, about 5 to 8 minutes.
- Scoot the vegetables off to one side of the stockpot and add the turkey Italian sausage, paprika, oregano and sea salt. Allow meat to brown on one side for 2 minutes, then flip it and continue cooking 1 minute more. Add the bone broth and diced tomatoes, cover, and bring soup to a full boil.
- Add the cabbage and replace the cover. Cook 40 minutes, stirring occasionally until cabbage has cooked down.
- Taste stew for flavor and add sea salt to taste.
Notes
- Make sure to chop your carrots and sausage uniformly so they cook evenly.
- When preparing the cabbage, make sure you remove the outer leaves and the core.
- To store: Store the cabbage and sausage stew in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat the stew on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I have a question about the cabbage. About how many cups of sliced cabbage would you say a large head yields? That info would help in buying slaw mix for saving time in meal prep.
Thank you.
(I so enjoy your emails and recipes)
About 5 to 6 cups of cabbage.
How much water should I approx. add to to pot. I never cooked and wanna give this dish a try.
Or can i just replace the broth as water?
I used 32oz of broth instead of water. But you can use water instead too.
I am in California and I have never heard of compliant bacon or sausage turkey.
just what is it?
Whole30 compliant bacon is when the bacon has sugar or additives.
This is now on my favorites list! It’s so delicious and hearty for our “cold” fall temps in Southern California! I substituted smoked paprika for regular paprika and it added a lovely nuance. Thanks so much!
That’s fantastic to hear! I’m thrilled that you enjoyed this recipe. Thanks for stopping by.