Smoked Sausage and Cabbage Stew

Garden to Table: Sausage & Cabbage Stew

This month’s Garden to Table recipe is a cozy Sausage & Cabbage Stew built around winter-friendly ingredients that store well and deliver big flavor. It’s hearty, simple, and perfect for a cold night.

From the Garden

Garlic
Yellow onion
Carrots
Green cabbage

From the Store

Smoked beef kielbasa
Stone-ground mustard
Lager or pilsner
Apple cider vinegar
Chicken stock
Ground caraway

Caraway brings everything together with its warm, slightly sweet bite, while the beer and vinegar add depth and balance to the stew.

1. Brown the sausage
   In a large pot or Dutch oven, add a small splash of oil and heat over medium. Slice the smoked beef kielbasa into rounds and brown on both sides until lightly crisp. Remove from the pot and set aside.

2. Build the base
   In the same pot, add the chopped onion and carrots. Sauté for 9–10 minutes, stirring occasionally, until softened. Add the minced garlic and cook for about 2 minutes, just until fragrant.

3. Deglaze with beer
   Pour in the lager or pilsner, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.

4. Add cabbage and seasoning
   Stir in the chopped cabbage, chicken stock, stone-ground mustard, apple cider vinegar, and ground caraway. Season lightly with salt and pepper. The caraway is essential here—it gives the stew its signature flavor.

5. Simmer
   Return the sausage to the pot and bring everything to a gentle simmer. Cover and cook for 30–40 minutes, stirring occasionally, until the cabbage is tender and the flavors have come together.

6. Finish and serve
   Taste and adjust the seasoning as needed, and serve hot with bread. This stew gets even better after a day in the fridge.