Description
Warm up with this comforting Sausage Cabbage Chowder With Potatoes, a hearty meal perfect for chilly evenings. Packed with savory beef sausage, tender cabbage, and creamy potatoes, it’s a delicious one-pot dish that everyone will love.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef sausage (Italian, mild or hot)
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2–3 Yukon Gold or Russet potatoes, peeled and cut into 1/2 to 3/4-inch cubes
- 4 cups green cabbage, cored and sliced into 1-inch pieces
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your beef sausage, breaking it up with a spoon as it cooks. Brown it thoroughly, allowing it to develop a nice crust, which builds incredible flavor. This usually takes about 5-7 minutes. Once browned, use a slotted spoon to transfer the cooked sausage to a plate, leaving any rendered fat in the pot.
- Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot with the remaining sausage fat. If there isn't much fat, add another drizzle of olive oil. Sauté these vegetables, stirring occasionally, until they begin to soften and become translucent, which typically takes 6-8 minutes.
- Stir in the minced garlic and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic.
- Pour in the beef broth. Scrape the bottom of the pot with your spoon to release any browned bits. Add the cubed potatoes, chopped cabbage, dried thyme, and the bay leaf. Stir everything together.
- Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are fork-tender and the cabbage has softened to your liking.
- Remove the bay leaf. Return the browned sausage to the pot. Stir in the heavy cream. Heat the chowder gently until it's warmed through, but avoid bringing it to a rolling boil after adding the cream.
- Taste the chowder and adjust the seasoning with salt and freshly ground black pepper as needed. If you like a little heat, a pinch of red pepper flakes can be added here. Ladle into bowls and serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Don't rush the browning of the sausage for maximum flavor. Use Yukon Gold or Russet potatoes for the best texture. Adjust the cabbage cooking time to your preference for crunchiness.