Description
This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!
Ingredients
- 2 tablespoons avocado oil
- 1 ¼ pounds smoked sausage, cut into 1-inch pieces
- 5 carrots, chopped
- 4 medium potatoes, peeled and cut into 1-inch pieces
- 1 medium sweet onion, cut into 1-inch pieces
- 3 cups chicken broth
- 3 grinds black pepper, or to taste
- 1 small head cabbage, cored and quartered
- 3 tablespoons all-purpose flour
- water, or as needed
Instructions
- Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers
- about 1 minute. Add sausage pieces
- cut-side down
- and heat until browned
- 1 to 2 minutes. Turn and brown on the other side
- about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
- Add carrots
- potatoes
- and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper
- stirring to combine. Return browned sausage to the pan on top of the vegetables
- and place cabbage wedges on top of kielbasa. Bring broth to a boil
- about 5 minutes
- then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender
- about 20 minutes.
- Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point
- cabbage may be cut into bite-sized pieces.
- Place flour in a small bowl and add enough water to make a thin paste
- stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again
- about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning
- if necessary. Serve in individual bowls.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4