Description
This comforting sausage and vegetable stew combines the rich flavors of smoked sausages with seasonal vegetables, creating a memorable family meal. Perfect for cold days, it warms both body and spirit.
Ingredients
Scale
- 4 Morteau sausages (or quality smoked sausages)
- 1 green cabbage (about 1 kg), cut into strips
- 6 medium potatoes, peeled and cut into quarters
- 4 carrots, peeled and cut into chunks
- 2 leeks, cleaned and sliced
- 2 onions, finely sliced
- 3 cloves of garlic, chopped
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2 liters of homemade vegetable broth
- Salt and freshly ground pepper
- 2 tablespoons of olive oil
Instructions
- Start by washing and peeling all the vegetables. This will take about 10 minutes, but make sure to clean the cabbage thoroughly to remove any impurities.
- Cut the cabbage into medium-sized strips for even and quick cooking. Avoid large pieces that will remain crunchy.
- Cut the carrots into regular chunks, about 3 cm long, so they cook harmoniously with the other vegetables.
- Finely slice the onions and chop the garlic. These base ingredients are key to bringing out the flavors, so don't neglect them!
- Cut the potatoes into equal quarters to ensure they cook evenly and integrate well into the stew.
- In your pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, it should shimmer slightly, indicating it's ready.
- Add the sausages to the pot and brown them for about 8 to 10 minutes. This develops their flavors and adds taste to the dish.
- Set the sausages aside on a plate to prevent them from overcooking and to keep them juicy.
- In the same pot, sweat the onions for about 5 minutes until they become translucent. Don't let them burn, as this will alter the taste of the stew.
- Add the garlic and cook for about 1 minute until it releases its aroma, intensifying the stew's flavors.
- Incorporate the leeks and carrots, allowing them to color slightly for 5 minutes. Stir regularly to prevent sticking.
- Add the cabbage and stir everything for a few minutes until it begins to wilt, releasing its juices.
- Return the sausages to the pot to reintroduce the meat flavors into the vegetables.
- Pour in the 2 liters of hot broth. The broth should be hot to avoid interrupting the cooking process.
- Add the bouquet garni, then season with salt and pepper to taste. Feel free to adjust according to your preferences.
- Reduce the heat and let simmer on low for 1 hour and 30 minutes, allowing the flavors to meld harmoniously.
- After 1 hour and 30 minutes, add the potatoes, which require a shorter cooking time of about 30 minutes to avoid falling apart.
- Continue cooking for an additional 30 minutes. Check the doneness of the vegetables with a knife; they should be tender but still slightly crunchy.
- Adjust the seasoning if necessary and serve hot. The stew should be well heated to fully enjoy its flavors.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Dinner
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Be careful not to overcook the vegetables, especially the potatoes, to prevent them from turning to mush. A simple knife test will help you judge their doneness. Use a cast iron pot for even heat distribution, ensuring uniform cooking of the ingredients. If you love vegetables, feel free to increase the quantities of carrots or leeks for a richer stew. The stew can be prepared the day before, as the flavors intensify in the refrigerator, making it even better the next day.