This stew came about after seeing another cabbage recipe. It struck a chord with me, so I decided to try it in a stew. I found a few I liked and made it my own, so hope you will give it a try.
OH! I should warn you that this makes a big batch, so cut it in half for 4-6 servings.
I’ve also included a recipe for Irish Soda Bread. This is based on the traditional recipes you can find.
Cabbage Sausage Stew
Ingredients
- 2 lbs smoked sausage I prefer natural cut into bite-size pieces
- 4 Tbsp extra-virgin olive oil
- 1 large onion diced
- 3 medium leeks sliced thin (only white and light green parts)
- 2 medium carrots (sliced)
- 2 stalk celery sliced
- 1 small green cabbage chopped small
- 3 cloves garlic minced
- 8 cups chicken stock
- 1 lb red potatoes diced
- 1 ½ Tbsp Italian seasoning
- 1 tsp red pepper flakes
- Salt/pepper to taste
- 1-2 Bay leaves
Instructions
- Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring until the sausage is lightly browned. Remove sausage to a separate plate, and set aside.
- Add the olive oil, onion, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add seasonings, some salt and pepper also to bloom the herbs. Add the cabbage and garlic, sauteing for 5-10 more minutes, stirring occasionally.
- Add the stock, potatoes, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the potatoes are tender. Taste and season with salt and black pepper as needed.
Notes
Serve warm with Irish Soda bread and Kerrygold pure butter.
Irish Soda Bread
A dense quick bread that is great served with a stew or hearty soup. Best served at room temperature.
Ingredients
- 4 cup all-purpose flour mix with half whole wheat APF, if desired
- 1/4 cup monk sweetener or granulated sugar
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried currants optional
- 1 1/4 cups buttermilk
Instructions
- Preheat oven to 375°Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, currents, and salt until well combined.
- Pour the buttermilk into the dry ingredients and gently stir the dough together until just combined. The dough will be a little sticky, this is okay. If it seems too dry, add more Buttermilk, one tablespoon at a time.
- Turn the dough out on a floured surface, flour the top of the dough and your hands, then knead the dough together a few times adding more flour as needed until you can form it into a ball.
- Cut an ‘X’ into the top of the bread and brush with a little extra buttermilk if desired. Cover loosely with foil and bake at 375° F for 30 minutes. Remove the foil and bake for another 10-15 minutes or until the top of the bread is browned. Remove from the oven and allow the bread to cool for 15-20 minutes before slicing into it.
Notes
It is important to serve this bread at room temperature. Leftover bread may be wrapped tightly in wax paper and stored at room temperature for 3-4 days. Freezing instructions: Bread will freeze well for up to 3 months wrapped in wax paper and foil. Bring to room temperature before serving. I prefer to use Bob’s Red Mill flours and organic buttermilk.