Rich and Savory Cabbage, Potato and Smoked Sausage Stew in Just One Pot
As the crispness of fall sets in, nothing beats the warm embrace of a hearty Southern meal. One of the best dishes to welcome the cooler weather is the classic Cabbage, Potato and Smoked Sausage Stew. This Southern staple blends robust flavors, wholesome ingredients, and the simplicity of one-pot cooking. It’s not just delicious but also a healthy, hearty meal that satisfies the soul.
At its heart, this recipe combines two cornerstones of Southern cuisine: smoked sausage and cabbage.
Conecuh Hickory Smoked Sausage is the star of this dish, bringing its rich, smoky flavor to every bite. Known for its perfect blend of spices and that signature hickory taste, Conecuh sausage has long been a beloved ingredient in Southern kitchens.
The addition of cabbage offers a gentle sweetness and earthy flavor that balances the smoky sausage beautifully. The simplicity of this pairing makes it a standout Southern comfort dish that’s filling, flavorful, and perfect for family gatherings or Sunday suppers.
Satisfying Cabbage, Potato and Smoked Sausage Stew Packed with Smoky Goodness
While this meal feels indulgent, it’s packed with nutritious ingredients. Cabbage is a low-calorie vegetable that’s rich in fiber, vitamins C and K, and antioxidants. It’s an ideal base for a fall dish that warms you from the inside out.
Pair that with potatoes, which bring heartiness to the pot. These starchy vegetables are an excellent source of vitamins B6 and C, potassium, and fiber, making this dish not only filling but nourishing as well.
The addition of a bell pepper adds a pop of color and a mild sweetness, while the garlic, onion powder, basil, and cayenne pepper create layers of flavor that make each bite more satisfying than the last. The chicken broth brings everything together, adding depth and richness without making the dish feel heavy.
One-pot meals are all about convenience, and this Cabbage & Smoked Sausage Pot delivers on ease without sacrificing taste. You’ll love how the smoky sausage flavors the whole dish, while the cabbage and potatoes absorb the broth and spices, making every spoonful comforting. The entire meal comes together in one pot, meaning minimal cleanup—a huge win for busy weeknights.
Flavorful Cabbage, Potato and Smoked Sausage Stew Your Family Will Love
It’s also a dish that you can make in large batches, perfect for meal prepping or serving a crowd. Leftovers reheat beautifully, and the flavors only deepen after a day or two, making it even better the next time around.
Here’s the full ingredient list for this delicious one-pot wonder:
- whole head of fresh cabbage, chopped
- large potatoes, peeled and chopped
- bell pepper, chopped
- Conecuh Hickory smoked sausage
- salt
- pepper
- minced garlic
- onion powder
- Badia complete seasoning
- cayenne pepper
- dried basil
- chicken broth or stock
This Cabbage, Potato and Smoked Sausage Stew is a celebration of Southern simplicity at its finest. The robust flavors of hickory-smoked sausage, paired with tender cabbage and potatoes, make for a warm, satisfying dish perfect for fall.
It’s a one-pot wonder that’s nutritious, filling, and irresistibly delicious. Whether you’re looking for a comforting weeknight dinner or a dish to impress guests, this Southern classic is sure to be a hit!
So, grab your pot, gather your ingredients, and bring a taste of the South to your kitchen this fall!
Cabbage, Potato and Smoked Sausage Stew Recipe
Equipment
- 1 large pot or slow cooker If using a slow cooker, it needs to cook for 6 to 8 hours on low.
Ingredients
- 1 whole head of fresh cabbage, chopped
- 6 large potatoes, peeled and chopped
- 1 large bell pepper, chopped
- 1 pound of Conecuh Hickory smoked sausage
- 1 tbsn Badia complete seasoning
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp minced garlic
- 1 tbsp onion powder
- 1/8 tsp cayenne pepper
- 1 tsp dried basil
- 64 oz of chicken broth or stock
Instructions
- In a large pot, brown the sliced Conecuh sausage over medium heat until it starts to crisp.
- Add the minced garlic and chopped bell pepper, stirring for a few minutes until the pepper softens.
- Add the chopped potatoes and cabbage to the pot, and season with badia, salt, pepper, onion powder, cayenne pepper, and basil.
- Pour in the chicken broth, covering the vegetables and sausage.
- Bring everything to a boil, then reduce the heat and simmer, covered, for about 30-40 minutes, or until the potatoes and cabbage are tender.
- Serve hot with a slice of cornbread for the ultimate Southern meal!
