Italian Sausage Stew with Potatoes and Cabbage

Italian Sausage Stew with Potatoes and Cabbage

Serves: 6 to 8


  • 2½ pounds sweet Italian sausage links
  • 1 large onion, cut into 1½-inch chunks
  • 1 small cabbage, halved and cut into 8 wedges
  • 12 small potatoes (I like fingerlings), about 1¼ pounds, halved
  • 4 garlic cloves, sliced
  • 3 tablespoons olive oil
  • 1½ tablespoons balsamic vinegar
  • 2 teaspoons caraway seeds
  • Salt and pepper
  • Chicken broth as desired


  1. Adjust oven rack to lowest position and heat oven to 425 degrees. Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat.
  2. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desired juiciness. Heat through and serve.

by: Three Many Cooks

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