Italian Sausage Stew with Potatoes and Cabbage

It’s been a heck of a week for so many of us here on the east coast. David and I are fortunate. We lost four trees here at the rectory in Connecticut and were without power for five days. At our home in Pennsylvania there’s still no power, and we’ve got significant tree loss, but we are so grateful that not one landed on the house!

Last week is already starting to feel like a blur. What I remember most about that dusky chilly dream state is cooking up thawing food and sharing it, along with our stories, at candlelit tables with family, friends, and neighbors.

There was a time when my freezer would have been filled with perishable meat that I would have frantically been trying to salvage, but since we don’t eat as much of it as we used to, I only had a couple of chickens that I grilled one night and turned into chili the next.

I also found a couple of Italian sausages in our Pennsylvania freezer which I used to flavor a hearty potato and cabbage soup that kept us warm and nourished our last few days without power.

Thinking about what to post this morning, I remembered that sausage, cabbage and potato soup. If I’d had an oven, I would have made this.

This morning I’m grateful for light and heat, my oven and a hot shower, but as temperatures continue to dip each night, I think about all those who are still without power.

Italian Sausage Stew with Potatoes and Cabbage
Serves: 6 to 8

  • 2½ pounds sweet Italian sausage links
  • 1 large onion, cut into 1½-inch chunks
  • 1 small cabbage, halved and cut into 8 wedges
  • 12 small potatoes (I like fingerlings), about 1¼ pounds, halved
  • 4 garlic cloves, sliced
  • 3 tablespoons olive oil
  • 1½ tablespoons balsamic vinegar
  • 2 teaspoons caraway seeds
  • Salt and pepper
  • Chicken broth as desired

  1. Adjust oven rack to lowest position and heat oven to 425 degrees. Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat.
  2. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desired juiciness. Heat through and serve.

If you’ve got bay leaves in the cupboard, toss in a few along with the caraway seeds.


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  1. laura says

    So glad that damage was limited. Here on the west coast it was frightening to hear about the storm and its effects.
    I shared this recipe with family and friends even before I made it because it sounded sooo good. Thank you for this comforting dish. We had it last night. Oh my gosh; cabbage is wonderful when roasted! This stew was so satisfying… wished I had more room so I could have seconds. Once again, your recipe is “first cabin” (as my father said). I’m so fortunate to have found your book “How to cook…” years ago. We all reap the benefits as you continue to share your expertise and love for cooking.

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