A versatile stew and perfect for winter. Use any combination of roots you like, as well as any protein you prefer. The sausage in this recipe is the precooked variety, so if you have raw sausage, cook it first and add later; this will keep the fat content down. If you have any other cooked meat on hand, add towards the end of the cooking, to heat through. You can also use vegetarian sausage, indeed, any vegetarian protein source. Cooked beans are also good here.
The recipe calls for a slurry to thicken the stew liquid–flour and water. The amount of flour will depend on how much liquid is in the pot. If you don’t want to do this, then mash up some of the potatoes, or beans, if using, or both, to thicken.
1 – 2 T vegetable oil
16 oz or so (smoked) sausage, cut into 1/2-inch pieces
1 1/2 c chopped onion
1 1/2 c (peeled) diced turnip
1 1/2 c sliced carrot
3 – 4 c diced or chopped potatoes
2 c broth or water, or a combination
1 1/2 t dried herb, preferably a combination–thyme, sage, dill…
1 bay leaf
salt and pepper, to taste
6 cabbage wedges, size based on your cooking vessel (don’t core–this will help retain their shape)
1 t – 1 T flour, optional (see headnote)
1 – 2 T water or broth (see headnote)
2 T apple cider or other vinegar, or lemon juice
chopped fresh parsley, for garnish, optional
1. Heat oil in a Dutch oven or large skillet with a lid. Add sausage, onion, turnips, and carrots. Sauté, stirring frequently, for about 8 or so minutes, until the onion is soft. Add the potatoes, broth, dried herb(s), bay leaf, salt, and pepper. Bring to the boil. Place cabbage wedges on top, cover, and simmer for about 25 minutes, until the potatoes and cabbage are tender.
2. Remove cabbage wedges (carefully!), tent with foil to keep warm. If using the flour and water to thicken, combine in a small bowl. Stir into stew, increase heat and gently boil until stew has thickened, a couple of minutes.
3. Take cooking vessel off heat, stir in vinegar or lemon juice, and remove bay leaf, if you can find it. Serve either over cabbage or place cabbage over stew in a bowl. Sprinkle with parsley, if using.