Kielbasa and Cabbage Stew

This Kielbasa and Cabbage Stew is a hearty and comforting dish perfect for chilly days. Featuring tender slices of kielbasa, nutritious vegetables, and flavorful broth, this stew is a wholesome and satisfying meal.

The combination of russet potatoes, carrots, and cabbage creates a rich, savory flavor that’s both filling and delicious. Serve it with a slice of crusty sourdough bread for a complete, cozy meal that will warm you from the inside out.

Kielbasa and Cabbage Stew

Ingredients:

1/2 ring of kielbasa, sliced

2 russet potatoes, peeled and cubed

3-4 carrots, peeled and sliced

1 medium onion, diced

5 cloves garlic, chopped

1/2 head of cabbage, chopped

1 box (about 4 cups) chicken broth

2 cups water

1 teaspoon dried thyme

Salt and pepper to taste

Crusty sourdough bread for serving

Instructions:

Sauté Vegetables:

In a large pot, heat a small amount of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the chopped garlic and cook for an additional minute.

Cook Kielbasa and Vegetables:

Add the sliced kielbasa, carrots, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.

Add Broth and Cabbage:

Pour in the chicken broth and water. Stir in the chopped cabbage.

Add dried thyme, salt, and pepper to taste.

Simmer:

Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for about 30 minutes, or until the carrots and potatoes are tender.

Serve:

Taste and adjust seasoning if necessary. Serve hot with crusty sourdough bread.

Notes:

Kielbasa Choice: For a smokier flavor, use a smoked kielbasa. Fresh kielbasa can also be used, but it will offer a milder taste.

Potato Variations: Russet potatoes are ideal for this stew due to their starchy nature, which helps thicken the broth. Yukon Gold or red potatoes can also be used for a slightly different texture.

Carrot Texture: Cut the carrots into uniform slices to ensure even cooking. You can adjust the thickness based on your texture preference.

Cabbage Prep: Use a half head of cabbage for a good balance, but feel free to adjust the amount if you prefer more or less cabbage.

Broth and Water: The combination of chicken broth and water creates a flavorful base. Adjust the amount of water based on your preferred stew thickness.

Seasoning: The dried thyme adds a subtle herbal note. You can experiment with other herbs like rosemary or sage for different flavor profiles.

Cooking Time: Simmering for 30 minutes should make the vegetables tender, but check the carrots and potatoes for doneness. If they need more time, continue simmering until they’re fork-tender.

Thickening: If you prefer a thicker stew, you can mash some of the potatoes or use a cornstarch slurry to thicken the broth.

Serving: Serve the stew hot with crusty sourdough bread. The bread is perfect for soaking up the flavorful broth.

Leftovers: This stew keeps well in the refrigerator for up to 3-4 days and can be reheated. It often tastes even better the next day as the flavors meld.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of sausage instead of kielbasa?

Yes, you can substitute kielbasa with other types of sausage like andouille, bratwurst, or even a vegetarian sausage, depending on your preference.

What can I use instead of chicken broth?

You can use vegetable broth or beef broth if you prefer.

For a lower-sodium option, choose a low-sodium broth or make your own.

Can I add other vegetables to this stew?

Absolutely! Feel free to add vegetables like bell peppers, parsnips, or green beans.

Just adjust the cooking time as needed.

How can I make this recipe gluten-free?

Ensure that your chicken broth is gluten-free.

Most commercial broths are, but it’s always good to check the label.

Can I make this stew in a slow cooker?

Yes, you can. Sauté the onions and garlic first, then add all the ingredients to a slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

How long does this stew keep in the refrigerator?

The stew can be stored in the refrigerator for up to 4 days.

Make sure to store it in an airtight container.

Can I freeze Kielbasa and Cabbage Stew?

Yes, you can freeze it. Allow it to cool completely before transferring it to freezer-safe containers.

It should keep for up to 3 months.

Thaw in the refrigerator overnight before reheating.

What can I use instead of russet potatoes?

You can use other types of potatoes like Yukon Gold or red potatoes.

Just be aware that the texture might be slightly different.

How can I make this stew spicier?

Add a pinch of red pepper flakes or a chopped jalapeño for extra heat.

Adjust to taste.

What can I serve with Kielbasa and Cabbage Stew?

The stew pairs well with crusty sourdough bread, but you could also serve it with a side salad or over a bed of rice if you prefer.