Cabbage Stew

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Recipe by South Your Mouth

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Cabbage Stew

2 tablespoons vegetable oil

1 pound smoked sausage, cut into bite-sized pieces

1 onion, chopped

1-2 carrots, shredded (about 1/2 cup)

3-4 tablespoons bacon grease (can substitute butter)

1 small head of cabbage, chopped into 1” pieces

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

6 cups chicken broth

5 medium potatoes, peeled and cubed

1 10.5-oz. can cream of celery soup


Sauté sausage in vegetable oil in a large stock pot or Dutch oven until nicely browned. Add onion and carrots and continue cooking until onions are semi-translucent. Add bacon grease, cabbage, salt, pepper and garlic and continue cooking and stirring for 5 minutes.


Add chicken broth and potatoes and stir well. Reduce heat to medium-low, cover and simmer stew for 30 minutes or until potatoes are tender. Stir in cream of celery soup, reduce heat to low, cover and continue cooking for 10-15 minutes. As always, I think all soups and stews are BEST if you turn off the heat and let them sit 30-45 minutes or until they’re just above room temperature but I understand if you can’t wait that long!


Serve with cornbread or crusty French bread.