Sausage and Cabbage Stew

Sausage and Cabbage Stew

Reference: Sausage and Cabbage Stew
Romertopf Recipes


1 lb. smoked sausage, cut into rounds or chunks

1 clove garlic, minced (about 1 tsp.)

1 medium onion, sliced

4 large carrots, peeled and cut into chunks

1 small head cabbage, core removed, cut into wedges

4 large russet potatoes, peeled and cut into quarters

1 cup chicken stock

1 TBL. dijon-style mustard

salt and pepper to taste


Spray clay baker bottom lightly with cooking spray.  Place carrots, cabbage, potatoes, garlic and onions in bottom of clay baker.  Top with sausage.  Mix mustard into chicken stock and stir to combine.  Pour chicken stock over sausage and veggies.  Season to taste with salt & pepper. Top baker with lid and place in cold oven. Set oven temperature to 375º  Fahrenheit and bake 3 hours, or until vegetables are tender, stirring occasionally.  Serve immediately.

*More or less cooking time may be necessary depending on desired tenderness of vegetables.

This recipe is easily doubled.

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