Cabbage Stew

This delicious dish with cabbage, sausage and potatoes looks a bit wintery but actually thanks to the taste and the texture of the Savoy Cabbage it’s uplifting and even a bit refreshing. The structure of the leaves is very firm, so we cook the leaves before adding them to the stew. The risk is, as with all cabbages, to overcook them, which will cause the typical nasty sulphur smell. The leaves can also be used to make a roulade, or a dolma shaped snack.

We used Saucisse de Morteau which is a smoked sausage from the Franche-Comté region. In general, you’re looking for a smoked pork sausage. The Saucisse de Morteau is smoked for 48 hours so the taste is very present, which allows you to buy a small sausage. The main role in this dish is for the Savoy Cabbage!

Drink Pairing

A medium bodied red wine will be great, but we could also imagine enjoying it with a beer. The flavours are bold, so a not too complex beer or wine will be perfect.

What You Need

  • One Onion
  • Two Garlic Cloves
  • Half a Savoy Cabbage
  • One Potato
  • One Smoked Sausage
  • Olive Oil
  • Parsley
  • Black Pepper

What You Do

Heat a pan with water. Wash the potato and cook until nearly ready. Use a potato that remains firm when cooked. We used Mona Lisa, a tasty, starchy all purpose potato. Remove the potato from the boiling water. Peel off the outer leaves of the cabbage and discard. Peal off the reaming leaves, remove the veins and cook for 3-5 minutes in hot water. Remove the leaves, cool with cold water and let dry. Add the sausage to the pan, 20 minutes in hot (not boiling) water should be fine. In parallel quarter the onion and fry in olive oil. After a few minutes add the chopped garlic. Now it’s time to combine all ingredient in an oven dish. Set your oven to 180 °C or 355 °F and leave for 20 minutes. You could toss gently after 10 minutes. Add some chopped parsley and black pepper just before serving