Cabbage Stew with Sweet Italian Sausage

Overhead shot of Cabbage Stew with Italian Sausage in a white bowl.

Cabbage Stew with Sweet Italian Sausage

This Cabbage Stew with Sweet Italian Sausage brings together tender cabbage, white beans, carrots, and fire-roasted tomatoes in a savory broth. Smoked paprika adds a little smokiness, and Parmesan gives each bowl a salty, savory finish. It’s a hearty stew made with everyday ingredients and a few shortcuts that keep things simple.

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Soups and Stews

Cuisine: American

Keyword: soups and stews

Prep Time: 5

Cook Time: 20

Equipment

1 Le Creuset Enameled Cast Iron Signature Deep Round Oven

Ingredients

1 lb. sweet Italian sausage
1 tablespoon olive oil, if needed
1 medium onion chopped (about 1 and ¼ cups)
1 cup pre-sliced bagged carrots
2 tsps tubed minced garlic or 2 cloves of minced garlic
1 and ½ tsps Italian seasoning
1 teaspoon smoked paprika
1 tsp aleppo pepper flakes or red pepper flakes
3 cups vegetable broth I used Better Then Bouillon Broth Base
salt and pepper to taste
1 15 oz. can of great northern white beans (rinsed and drained)
1 15 oz. can of fire-roasted tomatoes
3 tbsps tomato paste
½ head cabbage, cut into bite-sized pieces (about 3 cups)
1 medium sized lemon
fresh parmesan cheese, shredded

Instructions

Prep the ingredients: Chop the cabbage and onions, be sure to cut the cabbage into bite-size pieces. Measure the pre-sliced carrots and two teaspoons of tubed garlic. Drain the beans and mix 3 cups of vegetable stock using the directions on your concentrate's label. And open the can of tomatoes and measure out your tomato paste and seasonings.
Brown the sausage: Heat a large pot or dutch oven over medium heat. Add the sausage to the pot and break it into small pieces with the back of a spoon. Cook, stirring occasionally, until browned. Spoon off any excess grease, leaving a little in the pot. If the pot looks dry, add 1 tablespoon of olive oil. Add the onions and carrots to the pot and stir until they start to soften. Add the garlic, Italian seasoning, smoked paprika, aleppo pepper, and stir until fragrant.
Add remaining veggies and stock: Add the tomatoes, stock, drained beans, cabbage, tomato paste and salt and pepper to taste, stir to combine. Place the lid on the pot and reduce heat to medium low.
Simmer soup: Cook on medium-low heat for 20 minutes, stirring occasionally, until the cabbage is tender. While the soup is simmering, juice the lemon. Roll the lemon on the counter, pressing gently with your palm to help release the juice. Cut in half crosswise, then squeeze each half over a bowl or use a citrus reamer, twisting the reamer while gently squeezing the lemon to release the juice. Remove any seeds with a spoon.
Finish and serve: Turn off heat and stir in the lemon juice, about 1 and ½ tablespoons. Taste and add salt and pepper as needed. Spoon into bowls and sprinkle with Parmesan.

Nutrition

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