Ingredients
Scale
- 1 lb ground Italian sausage (turkey or pork)
- 1 large head of green cabbage, chopped into 1-inch pieces
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 2 ribs of celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Once fully cooked, remove the sausage from the pot and set it aside on a plate lined with paper towels to drain any excess grease. Leave about one tablespoon of fat in the pot for flavor.
- Lower the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for about 5 to 7 minutes until the onions become translucent and the vegetables soften slightly. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the chopped cabbage to the pot. It will look like a lot, but it will wilt down significantly. Pour in the broth, diced tomatoes (with juice), dried oregano, and smoked paprika. Stir everything together and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20 to 25 minutes, or until the cabbage is tender.
- Stir the cooked sausage back into the pot. Add the apple cider vinegar; this provides a bright acidity that cuts through the richness of the meat. Taste the stew and add salt and pepper as needed. Ladle the hot stew into deep bowls and garnish with fresh parsley. Serve immediately while hot.
- Cook Time: 50 minutes