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Southern Smoked Sausage & Herb Cabbage Pot

Name: Southern Smoked Sausage & Herb Cabbage Pot
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4-6 servings
Ingredients: 1 large head green cabbage (about 2.5-3 lbs), cored and cut into 1-inch wedges; 1 lb smoked sausage (e.g., kielbasa or Andouille), sliced into 1/2-inch rounds; 1 lb small red or yellow potatoes, halved (or quartered if large); 1 large yellow onion, chopped; 3 cloves garlic, minced; 1 cup baby carrots or 2 medium carrots, peeled and sliced; 4 cups chicken broth (low sodium preferred); 1/4 cup apple cider vinegar; 2 tbsp olive oil; 1 tbsp dried thyme; 1 tsp smoked paprika; 1/2 tsp black pepper; Salt to taste; Fresh parsley, chopped, for garnish (optional); Crusty bread, for serving (optional)

A hearty and flavorful one-pot meal inspired by traditional Southern comfort food. This dish features tender cabbage, savory smoked sausage, creamy potatoes, and aromatic vegetables, all simmered together in a rich, seasoned broth with a hint of apple cider vinegar. It's the perfect cozy and satisfying dinner for a chilly evening.

4-6 servings

Prep: 20 mins

Cook: 35-40 mins

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Ingredients Index

1 Large Head Green Cabbage (about 2.5-3 Lbs), Cored And Cut Into 1-inch Wedges 1 Lb Smoked Sausage (e.g., Kielbasa Or Andouille), Sliced Into 1/2-inch Rounds 1 Lb Small Red Or Yellow Potatoes, Halved (or Quartered If Large)1 Large Yellow Onion, Chopped 3 Cloves Garlic, Minced 1 Cup Baby Carrots Or 2 Medium Carrots, Peeled And Sliced 4 Cups Chicken Broth (low Sodium Preferred)1/4 Cup Apple Cider Vinegar 2 Tbsp Olive Oil 1 Tbsp Dried Thyme

Ingredients

1 large head green cabbage (about 2.5-3 lbs), cored and cut into 1-inch wedges
1 lb smoked sausage (e.g., kielbasa or Andouille), sliced into 1/2-inch rounds
1 lb small red or yellow potatoes, halved (or quartered if large)
1 large yellow onion, chopped
3 cloves garlic, minced
1 cup baby carrots or 2 medium carrots, peeled and sliced
4 cups chicken broth (low sodium preferred)
1/4 cup apple cider vinegar
2 tbsp olive oil
1 tbsp dried thyme
1 tsp smoked paprika
1/2 tsp black pepper
Salt to taste
Fresh parsley, chopped, for garnish (optional)
Crusty bread, for serving (optional)

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Instructions

1Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced smoked sausage and cook until lightly browned and slightly crispy, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving any rendered fat in the pot.
2Add chopped onion and carrots to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic, dried thyme, and smoked paprika, cooking for another minute until fragrant.
3Return the browned sausage to the pot. Add the halved potatoes, chicken broth, apple cider vinegar, black pepper, and 1/2 teaspoon of salt. Bring the mixture to a rolling boil.
4Once boiling, carefully add the cabbage wedges to the pot, nestling them into the liquid. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender and the cabbage is tender but still holds its shape.
5Taste the broth and adjust seasoning with additional salt and pepper if needed. If desired, you can gently mash a few potatoes against the side of the pot to slightly thicken the broth.
6Serve hot, garnished with fresh chopped parsley if desired. This dish pairs wonderfully with crusty bread to soak up the flavorful broth.