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Sausage, Potato and Cabbage Stew

November 2009

Sausage, Potato and Cabbage Stew

Kana Okada enlarge

By: Liz Pearson
Part of this menu: Chicken-and-Spinach Tortilla Bake and more! »

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PAIR WITH:

Thierry Puzelat Touraine KO In Côt We Trust 2007 (France)


  • 4 Servings
  • Prep 10 min
  • Cook 35 min

Ingredients:

  • 2/3 pound kielbasa, sliced
  • 1/2 red onion, chopped
  • 2 tablespoons spicy brown mustard
  • 1 1/2 tablespoons white wine vinegar
  • 4 cups chicken broth
  • 1 1/2 pounds red potatoes, cut into 1/2-inch pieces
  • 3 cups (about 7 ounces) store-bought coleslaw mix
  • Salt and pepper
  • 1/4 cup chopped flat-leaf parsley
  • 4 slices sourdough bread, toasted

Top the stew with sour cream.
Stretch leftovers by stirring in takeout rice or cooked pasta.

Directions:

  1. In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix; season with salt and pepper. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in the parsley and season with salt and pepper. Serve with the bread.
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