Recipe submitted by: Amy Pickett
Recipe courtesy of: http://glutenfreegoddess.blogspot.com
What's in it
Virgin olive oil, as needed
6 cloves fresh garlic, chopped
1 large onion, sliced thin
4 medium carrots, chopped
4 cups thinly shredded green cabbage
4 medium Yukon Gold potatoes, peeled, diced
Sea salt and freshly ground pepper, to taste
2 14-oz cans Muir Glen fire roasted tomatoes- diced or crushed as you prefer
1/4 cup balsamic vinegar
1 teaspoon rubbed sage
1 teaspoon each of: dried basil and parsley
Hot red pepper flakes, shake to taste
5-6 cups organic broth, as needed
8 organic free-range buffalo sausages, sliced
Read more: http://glutenfreegoddess.blogspot.com/2008/01/buffalo-sausage-stew.html#ixzz2SFtgEnCI
How to cook it
- Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker and turn it on to High. When the oil is warm add the chopped garlic and onion; stir to coat. Add the carrots, cabbage and potatoes. Season with sea salt and pepper.
- Add the canned tomatoes, balsamic vinegar, sage, basil, parsley, and hot red pepper flakes, to taste. Pour in enough broth to generously cover the veggies. (If you like more of a brothy stew add more broth; a thicker stew, add less.) Cover and cook on high for 4 to 5 hours, until the potatoes and carrots are fork-tender and the cabbage is melty soft.
- Add the sliced sausages to warm through (they usually are cooked; if the sausages you use are not cooked, add them in at the beginning). If you need to add more liquid, add some extra broth. Cover and heat through for another twenty to thirty minutes till heated through.
- Taste test for seasoning adjustments. Add a pinch of brown sugar to balance the heat or tartness, if you need to. Add more salt and ground pepper, if you need it.
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