Cabbage and Sausage Stew
This Cabbage and Sausage Stew recipe is delicious, packed with fresh ingredients, and it’s totally hearty and comforting.
Servings: 6 bowls
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.
- Make sure the bacon you buy is Whole30 compliant.
- 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
Serving: 1/6 | Calories: 180kcal | Carbohydrates: 10g | Protein: 9g | Fat: 12g | Cholesterol: 20mg | Sodium: 959mg | Potassium: 332mg | Fiber: 3g | Sugar: 5g