📝 About This Recipe
This soul-warming stew is a low-carb masterpiece that marries the smoky depth of seared sausage with the natural sweetness of tender, slow-simmered cabbage. Inspired by Central European farmhouse cooking, this recipe swaps heavy potatoes for nutrient-dense aromatics and a rich, savory broth. It is the ultimate 'hug in a bowl' for chilly evenings, providing a deeply satisfying meal that remains perfectly keto-friendly.
🥗 Ingredients
The Proteins & Fats
- 14 ounces Smoked Kielbasa or Andouille Sausage (sliced into 1/4-inch rounds; ensure no added sugar for keto)
- 2 tablespoons Extra Virgin Olive Oil (or avocado oil)
- 1 tablespoon Unsalted Butter (for added richness)
The Aromatics & Vegetables
- 1 medium head Green Cabbage (cored and chopped into 1-inch ribbons)
- 1/2 cup Yellow Onion (finely diced)
- 2 stalks Celery (thinly sliced)
- 4 cloves Garlic (minced)
Liquids & Seasoning
- 6 cups Beef or Chicken Bone Broth (high-quality or homemade for best flavor)
- 14.5 ounces Diced Tomatoes (1 can, undrained)
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf (whole)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Heat the olive oil and butter in a large Dutch oven or heavy-bottomed stockpot over medium-high heat until the butter is frothy.
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2
Add the sliced sausage rounds to the pot in a single layer. Sear for 3-4 minutes per side until they develop a deep, caramelized brown crust. This 'fond' on the bottom of the pot is essential for flavor.
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3
Using a slotted spoon, remove the sausage from the pot and set aside on a plate, leaving the rendered fat behind.
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4
Lower the heat to medium. Add the diced onion and celery to the pot. Sauté for 5 minutes until the onion is translucent and soft.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Add the chopped cabbage to the pot. It will look like a lot, but it will wilt down significantly. Stir well to coat the cabbage in the flavorful fats and aromatics.
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7
Pour in the bone broth and the can of diced tomatoes (including the juices). Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
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8
Add the smoked paprika, dried thyme, bay leaf, salt, and pepper. Stir to combine all ingredients.
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9
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 20-25 minutes, or until the cabbage has reached your desired level of tenderness.
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11
Return the browned sausage to the pot and stir in the apple cider vinegar. Let it simmer uncovered for another 5 minutes to meld the flavors together.
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12
Remove the bay leaf. Taste the broth and add more salt or pepper if necessary. Stir in the fresh parsley just before serving for a pop of color and freshness.
💡 Chef's Tips
Don't rush the sausage searing; that caramelization provides the base notes for the entire soup. If you prefer a thicker soup, blend one cup of the cooked cabbage with a splash of broth and stir it back into the pot. Always check your sausage labels for hidden sugars or cornstarch to keep the dish strictly keto. For an extra kick of heat, add a pinch of red pepper flakes when sautéing the garlic. This soup tastes even better the next day after the flavors have had time to fully develop in the fridge.
🍽️ Serving Suggestions
Serve with a dollop of full-fat sour cream or Greek yogurt on top for extra creaminess. Pair with a side of keto-friendly almond flour cheddar biscuits. Enjoy with a crisp green salad tossed in a simple lemon-tahini dressing. A glass of dry white wine like Sauvignon Blanc cuts through the richness of the sausage beautifully. Garnish with extra fresh dill instead of parsley for a more traditional Eastern European profile.