Bobby Webb


I wanted something SPICY, and wanted something with CABBAGE to go along with a pan of southern cornbread. I had a pound of POLISKA KIELBASA (fully cooked) sausage, some carrots and Jalapeno pepper, in the frig. So I made this SPICY SAUSAGE CABBAGE STEW!!!!

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4 to 6
30 Min
45 Min
Stove Top


chicken bouillon cubes
2 1/2 c
water, hot
1 lb
poliska kielbasa (fully cooked), sliced
3 medium
jalapeno peppers, seeded and diced (this is optional, also less or more jalapeno))
1 tsp
garlic, minced (i used from a jar)
3 medium
carrots, washed, peeled and sliced
1 medium
vidalia onion, peeled and diced
1 Tbsp
dried celery flakes
1 medium
cabbage, cut in half, cored, slice 1/2 inch thick, cut in half again
1 tsp
black pepper, coarse
2 tsp
sea salt


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1We start by getting all ingredients together.

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2Take hot water (2-1/2 cups) and place chicken bouillon cubes into water where they will dissolve. Or use chicken granules (instant bouillon, 2 teaspoon).

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3Take 1 tablespoon of olive oil and pour into a cast iron Dutch oven. Place on burner and cook on medium to medium high heat. Take your Polisha Kielbasa sausage and slice it into bite size pieces. Place into the pot.

Put 1 teaspoon of minced garlic into pot with the sausage and stir.

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4Take your Jalapeno peppers and wash and remove seeds and dice. (Use rubber gloves while chopping and handling Jalapenos.)

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5Place diced Jalapenos in the pot with the sausage and garlic. Stir.

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6Take the carrots, wash and peel, and slice them into bite size pieces.

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7Place the carrots into pot with the sausage, garlic and Jalapenos. Stir.

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8Take your Vidalia onion, peel, and diced it into medium size chucks.

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9Place the onion into pot with the sausage, garlic and Jalapenos. Stir.

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10Take 1 tablespoon of dried celery flakes, and put into pot. Stir.

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11Take medium head of cabbage, and cut in half and remove the core from cabbage. Slice the cabbage into 1/2 inch slices and cut that in 1 inch pieces. Do the same with the other half.

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12Place the chopped cabbage into the pot.

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13Add the chicken bouillon and water onto the cabbage.

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14Add salt and pepper, stir, and cover.

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15Cook on medium to medium high for 15 minutes. Stir the stew. Turn the heat back to low, and cook for 30 minutes or until vegetables or tender.

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16After the stew is ready, cut you a slice of cornbread and get a bowl of stew, and ENJOY!!!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #sausage, #cabbage, #Carrots