Italian Sausage and Cabbage Stew Recipe

This stew is the kind of dinner that smells like comfort and bangs around your kitchen with rustic confidence — Italian sausage, soft cabbage, tomatoes, and cozy spices all simmered together until everything is a little saucy and a lot satisfying. It’s not fussy, it’s forgiving, and it feeds a hungry family without needing a casserole of sides or a degree in chef-iness.

My husband calls this “the bowl that fixes everything,” which is dramatic but fair. On frantic weeknights this became our go-to — I toss things in one pot, he claims the first spoon, and the kids pretend they don’t like cabbage until they eat two bowls. Once I accidentally added a splash more vinegar than intended and we all debated for five minutes whether I’d ruined dinner before deciding it tasted better with the tang. That’s the vibe here: imperfect, loved, and made a million ways.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Steak Tacos Recipe

DINNER

Easy Shake and Bake Chicken Recipes

DINNER

Easy One-Pot Taco Pasta Recipe

DINNER

Hot and Sour Chicken Soup Recipes

This recipe taught me the magic of patience with browning. I used to hurry the sausage stage and ended up with stewed, sad meat. Now I let it get a little crusty and those crispy bits dissolve into the sauce — chef’s kiss. One time I used kale because that’s what I had, and it worked — different texture, same soul. Also, I sometimes forget to deglaze the pan and then have to scrape the bottom like a barbarian; lesson learned: don’t skip the splash of stock or wine.

Shopping Tips

– Protein: Pick good Italian sausage — sweet or hot depending on your family’s tolerance. Fresh links are best for flavor; remove casings if you want crumbled sausage.
– Vegetables: Choose a dense green cabbage head for shredding; avoid wilted outer leaves and look for tight, heavy heads.
– Canned Goods: If the recipe calls for crushed tomatoes or broth, go for low-sodium broth and a good-quality crushed tomato for richer flavor.
– Spices: Simple pantry spices do the heavy lifting — dried oregano, red pepper flakes, and black pepper. Freshly cracked pepper makes a noticeable difference.
– Fresh Herbs: Parsley or basil brightens the stew at the end — buy a small bunch and use the stems for stock.
– Fats & Oils: Use olive oil for sautéing; if you want a richer finish, a knob of butter stirred in at the end is worth it.

Prep Ahead Ideas

– Chop the cabbage, slice onions, and mince garlic the night before and store in airtight containers in the fridge so dinnertime is quick.
– Brown the sausage ahead and refrigerate in a shallow container; reheat and finish the stew in 15–20 minutes.
– Make the whole stew a day early — flavors meld beautifully overnight, and reheating is forgiving; store in the fridge for 3–4 days.

✔Time-Saving Tricks

– Use pre-shredded cabbage from the produce section if you’re in full weekday survival mode.
– Swap fresh sausage links for bulk ground Italian sausage to save casing-removal time.
– Use a wide, heavy-bottomed pot so everything browns faster and you don’t crowd the pan.
– Don’t rush the simmer — a short gentle simmer will be fine, but if you can let it go low and slow for 20–30 minutes you get deeper flavor.

✔Common Mistakes

– Not browning the sausage enough: I did this once and the stew tasted flat — fix it by searing extra sausage and stirring the browned bits in.
– Adding cabbage too early: it can get mushy; add when the stew has had a basic simmer so the cabbage keeps some texture.
– Skimping on seasoning: always taste before serving and adjust with salt, pepper, or a splash of acid (vinegar or lemon) to brighten.
– Watery sauce: simmer uncovered to reduce, or mash a bit of the vegetables into the sauce to thicken.

What to Serve It With

– Crusty bread or garlic bread to mop up the sauce.
– A simple green salad with lemon vinaigrette.
– Creamy polenta or mashed potatoes for extra comfort.
– Quick pickled onions for a bright counterpoint.

✔Tips & Mistakes

– Brown sausage well — those caramelized bits are everything.
– Add salt gradually; sausage can be salty already.
– If the stew tastes flat, a quick squeeze of lemon or splash of vinegar revives it.
– Overcooked cabbage happens — rescue by stirring in fresh herbs and a crunchy side.

✔Storage Tips

Let the stew cool slightly, then store in airtight containers in the fridge for 3–4 days or freeze portions for up to 3 months. Reheat gently on the stove — add a splash of water or stock if it’s thickened too much. Cold? Sure, if you like cold stew — my husband has eaten leftovers straight from the fridge at midnight and lived to tell the tale. Breakfast? Yes. Top a warmed bowl with a soft fried egg and you’re welcome.

✔Variations and Substitutions

– Bean boost: add a can of cannellini or navy beans for protein and creaminess.
– Veg swap: use kale, chard, or shredded Brussels sprouts instead of cabbage for a different texture.
– Lighter: swap chicken sausage or turkey sausage and use low-sodium broth.
– Spicy: add Calabrian chiles or more red pepper flakes if you want it meaner.
– Tomato-free: skip the tomatoes and use more broth with a splash of balsamic for depth.

Frequently Asked Questions

Italian Sausage and Cabbage Stew Recipe

A cozy Italian sausage and cabbage stew with potatoes, tomatoes, and herbs. Hearty, aromatic, and perfect for chilly nights.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.25 lb Italian sausage, casings removed mild or hot
• ▢ 1.5 cup yellow onion, chopped
• ▢ 1 cup carrots, sliced
• ▢ 0.75 cup celery, chopped
• ▢ 2 tsp garlic, minced
• ▢ 2 tbsp tomato paste
• ▢ 0.5 tsp fennel seeds
• ▢ 1.5 tsp Italian seasoning
• ▢ 0.25 tsp crushed red pepper flakes adjust to taste
• ▢ 14.5 oz diced tomatoes with juices
• ▢ 6 cup chicken broth use low-sodium if preferred
• ▢ 2 cup russet potatoes, peeled and diced
• ▢ 1.5 lb green cabbage, cored and shredded
• ▢ 1.5 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper
• ▢ 1 tsp apple cider vinegar brightens the stew
• ▢ 2 tbsp fresh parsley, chopped
• ▢ 0.5 cup Parmesan cheese, grated for serving

Instructions

Preparation Steps

• Warm the olive oil in a large pot over medium heat.
• Add sausage and cook, breaking it up, until browned and crumbly. Spoon off excess fat if needed.
• Stir in onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes.
• Add garlic, tomato paste, fennel, Italian seasoning, and red pepper flakes. Cook 1 minute to bloom flavors.
• Pour in diced tomatoes and chicken broth. Scrape up browned bits and bring to a gentle simmer.
• Stir in potatoes and simmer 10 minutes, uncovered.
• Add cabbage and continue simmering until tender, 15 to 20 minutes.
• Season with salt and black pepper. Stir in the vinegar to brighten the broth.
• Fold in parsley. Ladle into bowls and finish with grated Parmesan.

Notes

Variation: Swap half the sausage for diced pancetta, or add a splash of dry white wine with the tomatoes. For a lighter version, use turkey Italian sausage. Storage: Refrigerate up to 4 days or freeze up to 3 months; add a little broth when reheating if thickened.

This recipe is an original creation inspired by classic Italian Sausage and Cabbage Stew Recipe flavors. All ingredient ratios and instructions are independently developed.