1 tablespoon olive oil
1 pound smoked sausage, sliced into chunks
1 large onion, diced
3 carrots, sliced
1 small head of cabbage, shredded
4 cups chicken broth
2 teaspoons caraway seeds
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions
Heat the olive oil in a large pot over medium heat.
Add the smoked sausage and cook until browned, about 5 minutes.
Remove the sausage and set aside. In the same pot, add the diced onion and sliced carrots. Cook until the onion is translucent, about 5 minutes.
Stir in the shredded cabbage and cook for another 5 minutes, until it begins to wilt.
Return the sausage to the pot and pour in the chicken broth.
Add the caraway seeds, salt, and pepper. Bring the stew to a boil, then reduce the heat and let it simmer for 30 minutes.
Once the vegetables are tender and the flavors have melded together, taste and adjust the seasoning if needed.
Advertisement
Serve hot, garnished with fresh parsley.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes or a diced jalapeño when cooking the onions. You can also substitute the smoked sausage with kielbasa or bratwurst for a different flavor profile. If you prefer a thicker stew, add a couple of peeled and diced potatoes along with the carrots. For a vegetarian option, replace the sausage with smoked tofu and use vegetable broth instead of chicken broth.
ADVERTISEMENT
