Prep 5 mins
Cook 20 mins
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.
- 453.59 g pork sausage
- 236.59 ml chopped onion
- 236.59 ml thinly sliced carrot
- 473.18 ml chopped cabbage
- 14.79 ml brown sugar
- 793.78 g can diced tomatoes
- 425.24 g can great northern beans, drained
- 7.39 ml vinegar
- 2.46 ml paprika
- 2.46 ml thyme
- 2.46 ml salt
- 1.23 ml pepper
- 0.59 ml hot pepper sauce
- 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.
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!
We loved this stew Deb. It was thick, rich and filling, with alot of flavour and great textures. It was quick and easy to make. I will definitely be making this again. I used hot italian sausage and I didn't add the extra water. I found that the vegetables produced a lovely broth that I didn't want to water down. I did use coarse sea salt and cayenne pepper. Thanks so much for sharing this great dish.
This is a hearty delicious bean recipe! I used my Seasoning for Gound Pork (Italian-Style Sausage) in place of the pork sausages, and omitted the thyme and increased the brown sugar and vinegar, it's a recipe that only gets better with refrigeration time! we loved this, thanks for sharing Deb!...Kitten:)