This mouthwatering stew is adapted from a recent Cooking Light Magazine recipe (see link at the bottom for original recipe). As usual I found the original did not have enough veggies and the preparation was too complicated. I have adapted it so that you can make the entire dish in one pot or in a slow cooker.
This is one of the larger recipes that I make, but that is because it’s so delicious you could eat it several days in a row! If that is not your kind of thing you can also use it to feed a party, or freeze portions and enjoy it later.
If making this GLUTEN-FREE double check that your sausages are gluten-free.
If making this PALEO omit red-skinned potatoes and sub in another sweet potato or rutabaga.
Makes: 6 - 10 servings
Preparation time:
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Equipment: 6 qt slow cooker or large stock pot
Instructions:
Inspired by Cooking Light Magazine’s “Cabbage Soup with Andouille Sausage”. Original recipe here: http://www.myrecipes.com/recipe/cabbage-soup-andouille-sausage
Special Diet: Dairy Free, Gluten Free, Paleo, Soy Free
Course: Soup & Stew
Culture: American
Special Equipment: Slow-cooker
Written by Anne Beaubien