Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) smoked sausage, such as kielbasa or andouille, sliced into 1/2-inch rounds
  • 1 large onion, chopped (approx. 1 1/2 cups chopped)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 medium head of green cabbage, cored and shredded (about 6 cups shredded)
  • 4 cups (950 ml) chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 tablespoon apple cider vinegar (15 ml)
  • Optional: 1 bay leaf
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add sausage and cook, turning occasionally, until browned and crispy. Remove sausage and set aside.
  2. Add onion to the pot and cook until softened, about 5-7 minutes. Add garlic, paprika, and thyme; cook for 1 minute more, until fragrant. Season with salt and pepper.
  3. Add shredded cabbage, chicken broth, and diced tomatoes to the pot. Bring to a simmer to make the cabbage stew.
  4. Reduce heat to low, cover, and simmer for 30 minutes, or until cabbage is tender. If using, add bay leaf.
  5. Return the browned sausage to the pot. Stir in apple cider vinegar. Simmer for another 10 minutes to allow flavors to meld.
  6. Remove bay leaf (if used). Season with additional salt and pepper to taste. Garnish with fresh parsley (if using). Serve the cabbage stew.