Many, many, many moons ago I worked at a little honkey tonk out in the country. We had a short-order kitchen and mostly just served stuff like burgers and chicken wings. Except on Wednesdays. On Wednesdays we cooked a big homemade meal and served it for free. We usually cooked stuff like chicken bog or chili or catfish stew or ham & beans.
I arrived at the bar one day to find Ms. Sandy (a Michigan transplant who’d recently moved to town) in the kitchen cooking the Wednesday supper. The first thing I thought was oh hayell, who let the yankee in the kitchen?!?
She was cooking down a ham bone with cabbage and potatoes. Well, that seemed like a great start to me and, I’ll admit, it smelled good. But when I saw her dump a couple cans of cream of whatever soup in there I thought she’d lost her mind.
Well, guess what? It was really good. And since I've discovered how far they've come with creamed soups in the last few years (and since I've discovered I really like the cream of celery kind – seriously who knew??), I decided to try to my own version of that cabbage stew.
I was looking for something to make that I could eat on during the week. I like to make a big ol’ pot of something on the weekend for the sole purpose of packing it for lunches the following week or having leftovers one night.
This stuff is amazeballs! The broth isn’t heavy so it actually eats kinda light. I used smoked sausage because it just goes with cabbage and potatoes. I literally ate all of this by myself. ALL. OF. IT. Not in one day, though. I had it for supper two nights in a row then packed the rest for lunches during the week. It heats up beautifully, by the way!
This stew is officially one of my favorites now!
2 tablespoons vegetable oil
1 pound smoked sausage, cut into bite-sized pieces
1 onion, chopped
1-2 carrots, shredded (about 1/2 cup)
3-4 tablespoons bacon grease (can substitute butter)
1 small head of cabbage, chopped into 1” pieces
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
6 cups chicken broth
5 medium potatoes, peeled and cubed
1 10.5-oz. can cream of celery soup
Sauté sausage in vegetable oil in a large stock pot or Dutch oven until nicely browned. Add onion and carrots and continue cooking until onions are semi-translucent. Add bacon grease, cabbage, salt, pepper and garlic and continue cooking and stirring for 5 minutes.
Add chicken broth and potatoes and stir well. Reduce heat to medium-low, cover and simmer stew for 30 minutes or until potatoes are tender. Stir in cream of celery soup, reduce heat to low, cover and continue cooking for 10-15 minutes. As always, I think all soups and stews are BEST if you turn off the heat and let them sit 30-45 minutes or until they’re just above room temperature but I understand if you can’t wait that long!
Serve with cornbread or crusty French bread.
This recipe was featured at the Weekend Potluck!
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