Recipe by Deb's Recipes
It seems like this family favorite recipe came from an old Pillsbury Bake-Off Cookbook, but I'm not certain. I only know that we enjoy this quick-to-make and delicious stew often on brisk fall and winter evenings.
Top Review by Saejin1983
This was an awesome recipe! I had to sub in a few ingredients because we were to poor to go to the store but luckily my husband is a sales food rep and we had a sample of this pecan smoked bacon which is also amazing by itself. So I used the bacon for the meat and then I didn't have any cabbage so I subbed in some chopped frozen spinach. It's awesome and the spice mix was great. We ended up putting in 1/4 cup of brown sugar only because the bacon has such a smoky (but sophisticated) flavor and it ended up perfect. Thanks so much!
- 1 lb pork sausage
- 1 cup chopped onion
- 1 cup thinly sliced carrot
- 2 cups chopped cabbage
- 1 tablespoon brown sugar
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can great northern beans, drained
- 1⁄2 tablespoon vinegar
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon hot pepper sauce
Directions See How It's Made
- Cook sausage in heavy stockpot; add onions and carrots when sausage is half-cooked; cook and stir until sausage is done; drain fat from pot.
- Add all remaining ingredients and bring to boil; reduce heat, cover, and simmer 15 minutes until vegetables are tender; add up to 1 cup of water until stew is desired consistency; heat through and serve.