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Sausage and Cabbage Stew

Prep time
1 1⁄2 hours
Entrée | Meat & vegetable soups | Meat | Soups
Food Allergies
Dairy-free | Gluten-free

Courtesy of NCGA.


This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.


2 Tcanola oil
12 ozkielbasa (cut into 2-inch pieces)
1⁄2 lbham (smoked, cut into 1-inch cubes)
1⁄2 yellow onion (diced, about 1 cup)
2 clvgarlic (minced)
4 ozmushrooms (cut into 1/2-inch slices)
1⁄2 lbgreen cabbage (shredded)
1⁄2 lbsauerkraut (drained)
1 apple (diced, about 1 1/2 cups)
1 cndiced tomatoes (14.5oz)
1⁄2 tallspice
1⁄2 tblack pepper


In a large stockpot or Dutch oven, heat the canola oil over medium heat. Brown pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking. Serve hot.