SLOW-COOKER CHICKEN, SAUSAGE AND CABBAGE STEW
Enjoy a hearty stew made using chicken, Italian sausage and vegetables - a flavorful slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 8
Number Of Ingredients 10
Steps:
- In 4- to 5-quart slow cooker, mix all ingredients except broth and soup.
- In medium bowl, mix broth and soup. Pour over meat and vegetables in slow cooker; stir gently until blended.
- Cover; cook on Low heat setting 6 to 8 hours.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g
CABBAGE-SAUSAGE STEW
This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
- Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
- Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
- Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.
Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g
SAUSAGE AND CABBAGE STEW (CROCK POT)
Wanted a substantial and healthy dinner for a cold night. Also wanted something where my hands were free to do bread and other cooking. Here is a different kind of stew recipe, little savory, little sweet. Enjoy it with a crusty bread and salad for a rounded meal.
Provided by Chef1MOM-Connie
Categories Stew
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- put all in crock pot, with meat on top.
- cook on low for 7 hours or high 3 1/2 hours.
- add more water if you need it or to make a soup.
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- Pat the chicken dry with paper towels and season with salt and pepper. Add the chicken to the slow cooker.
- Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Cook the sausages until the are brown on all sides, about 1-2 minutes per side. They shouldn't be fully cooked at this point since they will continue to cook in the slow cooker. Transfer the sausages to a plate and set aside. Once they have cooled for a few minutes, slice them into bite-size pieces.
- Pour off all but 1 tablespoon of the fat from the pan and add the onions. If you don't have enough fat in the pan add some olive oil instead. Cook the onions for 5-8 minutes, stirring often, until they start to soften and brown lightly. Stir in the garlic, tomato paste, thyme, and red pepper flakes. After about 1 minute and the onions are coated with the tomato paste, stir in the flour and cook, stirring, for another minute. Whisk in the wine, scraping up the brown bits from the bottom of the pan. Gradually whisk in 1 cup of the broth until no lumps of flour remain. Transfer the mixture to the slow cooker.
- Stir the remaining 2 cups of broth into the onion mixture along with the bay leaves, beans, and sliced sausage. Cover and cook for 6-8 hours on low or 3-4 hours on high.
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