We were happily surprised by both the tastiness of this ingredient combination and the ease it took to prepare! The only thing that stopped my husband from finishing a third helping was his desire to have a serving left over so he could bring it to work for lunch the next day. Don’t be freaked out by the jam and vinegar- they give the stew a complex flavor without making it too sweet.
12oz. chorizo sausage or soy chorizo (use wheat/gluten-free, if needed)sliced
1 1/2tsp. Smoked paprika
1head green cabbagechopped 8 cups
2carrotssliced
15oz.diced tomatoeswith their liquid
1Tbsp. balsamic vinegar
1Tbsp.fig jamor use apple butter or 2 Tbsp. raisins
Instructions
Heat a Dutch oven or stockpot over medium heat, and when it is hot, add the oil. When the oil is hot, add the onions, sausage, and paprika.
Cook it for 5 minutes, stirring occasionally (you can chop the cabbage in the meantime), then add the cabbage, ¼ cup of water, the carrots, and tomatoes.
Cover it, reduce the heat if necessary to simmer it, and cook it for 10 – 15 minutes, stirring occasionally, until the carrots are fork tender.
Remove the cover and add the vinegar and jam, and cook it for 2 more minutes to meld the flavors.
Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months
Slow Cooker Directions
You will need at least a 5-quart slow cooker to make this recipe. Omit the oil. Combine all other ingredients in the slow cooker and cook on low for 7 - 8 hours or on high for 3 1/2 - 4 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Chop the onion and the cabbage, slice the sausage and the carrots and refrigerate the sausage, or fully prepare and refrigerate or freeze the dish.Scramble Flavor Booster: Add a pinch of caraway seeds to the pot while the cabbage is simmering. Serve with freshly ground black pepper.Tip: Although you’re likely cleaning your cutting board(s) between each use, it’s helpful to give them an extra scrubbing once a month with a sprinkling of coarse salt and half a lemon. The abrasiveness of salt and the inherent cleansing properties of acidic lemon juice will help to keep your cutting boards fresh and clean.Nutritional Information Per Serving (with Mexican-style chorizo) (% based upon daily values): Calories 293, Total Fat: 20g, 30.5%; Saturated Fat: 6g, 28%; Cholesterol: 50mg, 16.5%; Sodium: 738mg, 30.5%; Total Carbohydrate: 19g, 6.5%; Dietary Fiber: 7g, 25.5%; Sugar: 10g; Protein: 11gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter