21 December, 2019
This stew came about after seeing another cabbage recipe. It struck a chord with me so decided to give it a try 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
- 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
- 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.
Irish Soda Bread
- 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
- 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.