Tuesday, September 23, 2014

Chicken Sausage and Cabbage Stew

It's absolutely beautiful in Michigan right now as the days are sunny and crisp and the trees are beginning to turn. I love this time of year. It's also getting a little chilly at night and the weather has me thinking of cozy foods. This is a tasty stew but we found ourselves adding a little hot sauce to it. I think that might have happened because I didn't really add any extra salt to the recipe. It needed a little something. Once we added a bit of the hot sauce it was very tasty indeed.

1/2 lb smoked chicken sausage (sliced)
1 small head napa cabbage sliced
3 garlic cloves minced
1 yellow pepper, chopped
1 onion, 1/2 sliced and 1/2 chopped
1 qt chicken broth
1 1/2 cups white wine
3/4 cup small pasta (I used ditalini)
1 can northern white beans, drained
2 bay leaves
some salt and pepper
1/2 t dried red pepper

In large lidded skillet, sauté chicken slices in some olive oil until they are browned-then remove to plate.

Next, sauté chopped onion and yellow pepper and garlic.  Add the beans. Add some salt and pepper and the red pepper. Add the wine and stir well.

Add sliced onion, sliced cabbage and sliced chicken sausage. Pour in the broth and bay leaves. Bring to a boil and add pasta. Cover and turn heat down for 30 minutes.

Ladle into bowls and add Parmesan cheese before serving.

Serve with crusty bread.


  1. Now that looks absolutely fabulous! Can't wait to try it - especially with the great low fat healthy chicken sausage available now.

  2. I love the Miller Farms Chicken Sausage you told me about!