Sausage & Cabbage Stew

It has finally gotten cold around here — what we consider cold in North Carolina, anyway. When I get home from work on a cold night, all I want is something warming, satisfying and simple. This stew fits the bill. I couldn’t help going back for seconds.

Sausage & Cabbage Stew

Serves: 2
Time to make: ~45 minutes

What you need:

  • 1 cup pasta shapes (I used medium shells)
  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 2 andouille sausage links, sliced (I used chicken sausage)
  • ½ head Savoy cabbage, shredded
  • 1 garlic clove, minced
  • ½ cup chicken stock
  • Parmesan to taste
  1. Bring a large pot of water to boil and cook the pasta until almost done
  2. Meanwhile, heat the olive oil in a dutch oven over medium
  3. Saute the onion until very brown and soft, about 15 minutes
  4. Add the sausage and brown a few minutes
  5. Add the cabbage and garlic, and let the cabbage wilt a bit
  6. Add the stock and the pasta
  7. Reduce the heat to medium-low and simmer until the pasta is fully cooked and the cabbage is tender
  8. Garnish with grated Parmesan

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2 thoughts on “Sausage & Cabbage Stew

  1. Marty 8 February 2007 at 10:54 am

    Another thrilling dish. This was really good. I’m starting to sound like a broken record!

  2. david 2 March 2008 at 4:00 pm

    Nice. I did this last night with a hot linguica and a bit heavier handed on the garlic and onion. Thank you.

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