Irish Cabbage and Sausage Stew

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  • 3 tablespoons olive oil, divided
  • 1 pound Italian mild sausage, ground or links that are cut into pieces
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 3 large carrots, peeled and diced
  • 2 medium celery stalks, diced
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 cup tomato puree
  • 2 teaspoons white wine vinegar
  • 1 small head green cabbage, chopped (approximately 7 cups)


  1. In a large stockpot, add 1 tablespoon of olive oil and cook the sausage, onion and garlic over medium heat until the meat is cooked, 5-7 minutes.
  2. Stir in the carrots, celery, and remaining 2 tablespoons of olive oil, salt, pepper, coriander and allspice. Cook, stirring occasionally, until the vegetables are softened, but not mushy. Approximately 8-10 minutes.
  3. Stir in the tomato puree and white wine vinegar and cook uncovered for 5 minutes until everything is heated evenly, making sure to stir occasionally.
  4. Blanch the chopped cabbage and add to the stew, stirring to blend all the ingredients together.
  5. Serve this stew as is or over rice or large noodles.