For all the sausage and potato lovers in your life, this Kielbasa, Cabbage and Potato Stew! Right now it’s all about warm comfort food and this dish will give you all those feels. I adapted the recipe from Bon Appetit magazine, and we loved it so much, we had to share it. This stew is hearty, has layers of flavor from the spices, apple, and sauerkraut, which makes it so delicious. I also love the fact that it feeds a crowd! There will be leftovers depending on how many you are feeding. Freeze the remaining for an easy heat and eat weeknight meal.
Kielbasa, Cabbage and Potato Stew
Author:
Serves: 10
Recipe adapted from Bon Appetit.
Ingredients
- 3 tbsp bacon fat (alternatively you can use olive oil, but I highly recommend the bacon fat for the smokey flavor)
- 2 1/2 lbs kielbasa sausage, sliced on a diagonal ½" thick
- 8 garlic cloves, minced
- 4 Tbsp. tomato paste
- 1 Tbsp. paprika
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. cayenne pepper
- 2 medium onions, thinly sliced
- 1 cup dry white wine
- 2 Tbsp. kosher salt
- 1 small head of green cabbage (about 2 lb.), cored, thinly sliced
- 3 large carrots, peeled and chopped into 1" pieces.
- 1 Pink Lady apple, cored, grated on the large holes of a box grater
- 2 lb. Yukon Gold potatoes, scrubbed and chopped into 1" pieces (use 11/2
- 1 lb. sauerkraut (undrained)
- 4 cups beef stock or water
- good bread and butter for serving
Instructions
- In a large Dutch oven or heavy bottom pot add bacon fat and heat over medium heat. Once hot add the kielbasa. Cook kielbasa in bacon fat, until golden brown, about 10 minutes. Remove from the pan and transfer to a bowl, set aside.
- Reduce heat to medium-low add the onions. Saute for 3-5 minutes or until softened. While stirring often, add the garlic and saute for an additional minute or until fragrant. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Increase heat to medium-high and add the wine, scraping up the brown bits from the bottom of the pan, cook until the smell of alcohol cooks off, about 3 minutes.
- Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, and stock. Bring to a simmer. Reduce heat, cover, and gently simmer, for 1 hour. Mix halfway through cooking time.
- Stir in kielbasa and simmer 30-45 minutes more until the potatoes are cooked through and the cabbage is soft and tender.
- Serve stew in bowls and serve with good bread slathered with butter.
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