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My Cajun cabbage stew is scrumptious, sophisticatedly simple comfort food y'all. Chopped raw cabbage, seasoned and set aside while the sausage browns in the pot. Then, the Trinity Roux™ cooks down in the pan juices, forming a delectable deep, rich base. Finally, the cabbage cooks in the stew along with the browned sausage and chopped potatoes until the flavors develop into Sunday dinner-style sustenance that warms your body and satisfies your soul. Yep and yay...
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It's Just Another One of Those Feel Good Comfort Foods, Y'all...
Cajun cabbage stew is a Louisiana-style, roux-based dish that features a rich brown gravy that you serve over rice.
My original spin on it includes potatoes and sausage, which makes the dish super hearty and filling. The raw cabbage literally 'melts' down into the stew as it cooks. As it does, it deepens in flavor, yielding intense tastes that go off like fireworks in every bite that you take. Indeed.
The browned sausage and potatoes are backup flavor players here, with the meat adding richness and the potatoes lending an over-the-top creaminess to each forkful.
Ingredient Essentials & Substitutions
- I used one small head of cabbage for this recipe, which equates to about eight cups of the shredded or chopped cruciferous vegetable. You can also use shaved, bagged cabbage for this recipe to save on prep time, if necessary.
- You can definitely make this Cajun cabbage stew with andouille sausage. It will be great! I can't eat pork so I used beef sausage with great success. So, certainly use whatever type of sausage is your personal favorite to ensure the best results.
- You'll also need Cajun trinity veggies, tapioca flour, salt, and chicken broth to make the Trinity Roux™ for this cabbage stew with potatoes and sausage. You'll likely have all or most of the powdered seasonings on hand, as well. But, if you only have fresh parsley on hand, add it at the end to ensure that the herb doesn't give off any burnt flavors to the stew throughout the cooking process.
- I used russet potatoes for this cabbage and potato stew recipe. You can also get away with using Yukon Gold potatoes as you follow the recipe as written. However, if you use mini potatoes, you might want to wait until the stew is almost ready before adding them to ensure that they do not fall apart in the dish prematurely.
Cajun Cabbage Stew Top Tip
Slice the sausage and chop the Cajun trinity veggies the night before to save prep time the day that you cook the stew. You can also pre-prep the cabbage. But, don't season the cabbage until you are making the roux as it may get too soggy and take on an unappealing texture as it cooks in the stew.
Storage
Store this Louisiana Cajun cabbage stew tightly covered in the fridge for up to three days. This dish will not likely freeze well unless you have a food vacuum sealer, though.
If you try to freeze this in just a glass or plastic container, the texture of the stew will probably take on a different, less appetizing texture once it's thawed out.
How to Make Cajun Cabbage Stew
To begin, place the sliced sausage into a lightly greased large cast iron Dutch oven.
Brown the sausage over medium-high heat, then transfer to a paper towel-lined plate.
When you remove the sausage, you should have a bit of pan drippings, as shown in the picture below.
Now, stir the butter and chopped Cajun trinity veggies into the pan drippings, and prepare the Trinity Roux™.
When done, the roux should look exactly like it does in the picture below.
Turn the heat down to medium-low. Then, stir the raw seasoned cabbage into the roux.
Next, add the browned sausage and chopped potatoes. Sprinkle a little salt, black pepper, and cayenne pepper over the potatoes to season them up a bit before you stir them into the stew.
Finally, add the broth to the pot. Then, cover the pot partially, and continue cooking the Cajun cabbage stew until the potatoes are tender.
And that's it, y'all!!
I know that this Cajun cabbage stew looks humble. However, once you take your first bite you're amazed at the layered flavors and textures that just get more and more complex and interesting as you devour your bowl.
So soft and silky, the seasoned cabbage tickles the tongue with bold, sassy flavors. The potatoes are near fall-apart, which adds the perfect creamy consistency to the dish. And the sausage, y'all. Each perfectly browned round of deliciousness finishes off each bite with just the right amount of flavor-popping zestiness that puts the whole experience down in the happy history books. For sure.
Share this Cajun cabbage stew with those whose love and kindness warm you to your soul no matter how near or far they are. Much food love, and see y'all on the yum side...
Other Trinity Roux™ Dishes
If you like this Cajun cabbage stew, you'll likely also enjoy these other Trinity Roux™ dishes, as well.
Additional Cabbage Dishes
I love, love, love cabbage, y'all!! Here are a few more of my cabbage-centered blog creations.
Cajun Cabbage Stew
Ingredients
For the Seasoned Cabbage
- 1 small head cabbage, about 8 cups, chopped or torn
- 2 teaspoons dried parsley flakes
- ½ teaspoon dried paprika
- salt, black pepper, and cayenne pepper to taste
For the Roux
- 1 batch The Trinity Roux™
For the Stew
- 12 ounces sliced sausage
- 1 to 2 cups chicken broth Swanson is gluten free
- 1 pound russet potatoes, peeled and cubed
- additional salt, black pepper, and cayenne pepper to taste, if desired
Instructions
- Season the chopped cabbage with the dried parsley, paprika, and salt, black pepper, and cayenne pepper to taste. Set aside.
- Brown the sliced sausage in a large cast iron Dutch oven or pot set over medium-high heat. Add a tablespoon of butter or so to the pot if you are using a lean chicken or beef sausage like I did.
- Transfer the browned sausage slices to a paper towel-lined plate.
- Prepare the Trinity Roux™ in the sausage pan drippings.
- When the roux is ready, turn the heat down to medium-low. and stir the cabbage into the pot and mix thoroughly.
- Now, add the sausage and chopped potaotes, seasoning the potatoes with a bit of salt, black pepper, and cayenne pepper before stirring, if desired.
- Finally, add one cup of chicken broth to the pot. If the mixture looks too thick, add about ¼ cup of broth to the pot at a time until the mixture thins but does not get soupy.
- Cook, stirring often, until the cabbage wilts into the stew and the potatoes are tender, about 20 to 30 minutes.
- Serve with rice or cauliflower rice.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
