StillLife
CabbageStew
Even though the classic St. Patrick's Day meal of corned beef and cabbage is always a winner, it's nice to mix things up once in a while. Cabbage stew is on the menu this weekend! Because this stew calls for plenty of cabbage, even in the form of sauerkraut, it fits in nicely with the holiday and goes well with an ice cold beer. We found this sweet and sour recipe in one of our favorite Chronicle Books cookbook series by Maryana Vollstedt, The Big Book of Soups & Stews. Enjoy!
Sweet and Sour Cabbage and Sauerkraut Stew
Ingredients 1lb sausage (kielbasa or German), cut into 1/2 in slices 1 parsnip, peeled and chopped 2 carrots, peeled and chopped 1 large yellow onion, chopped 2 stalks celery, chopped 1 can (28oz) whole tomatoes, coarsely chopped with juice 2 cups chicken broth 1/2 head of cabbage, sliced 1 tsp salt freshly ground pepper to taste 2 cups sauerkraut, drained 1/2 cup packed brown sugar (I may use a tad less next time) 1/2 cup lemon juice 1 tsp dried dill (optional) sour cream for topping
Directions In a large, lightly sprayed or oiled Dutch oven over medium heat, brown sausage for about 5 minutes. Add remaining ingredients except sour cream. Reduce heat to medium-low and simmer, covered, for 1 hour. Serve with dollop of sour cream.