Back to Cabbage Sausage Stew

Print Options


Cabbage Sausage Stew Recipe

"Because we live an hour's drive from work, I want something fast and easy to prepare for dinner when I get home," relates Pauline Rye of Titus, Alabama. "This flavorful combination of sausage, potatoes and cabbage makes a filling supper served with a salad and rolls."
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:8 servings


  • 1 pound fully cooked Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 3/4-inch pieces
  • 6 medium red potatoes, cut into 3/4-inch chunks
  • 1 small head cabbage, cubed
  • 1 medium onion, cut into 8 wedges
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar, optional
  • 1 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained


  • 1. In a skillet, cook sausage until lightly browned. Add potatoes, cabbage and onion. Sprinkle with the oregano, brown sugar and salt if desired and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes and cabbage are tender. Serve in bowls. Yield: 8 servings.

Nutritional Facts

One serving (prepared with low-fat turkey kielbasa and no-salt-added stewed tomatoes and without brown sugar and salt) equals 152 calories, 5 g fat (0 saturated fat), 37 mg cholesterol, 524 mg sodium, 16 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 meat.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer