This Cajun cabbage stew is chock full of savory andouille sausage, tender cabbage, and that unmistakable Louisiana flavor in every bite. It's warm, comforting, and so easy to put together- it makes a wonderful main course any day of the week.
I love to garnish this quick stew with fresh chopped parsley or chives, then serve with a side of white rice, buttery jalapeno cornbread, or toasted French bread.
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Spicy Cajun Cabbage Stew Recipe
Warm, comforting stews are a must during chilly weather! This incredible Cajun cabbage stew is filling but doesn’t skimp on flavor. Aromatic vegetables get cooked down with incredibly delicious andouille sausage and hearty cabbage to make a stew you’ll crave.
I love how this stew can be made in just 40 minutes but tastes like it’s been cooking all day long. The spicy and slightly earthy flavor of Cajun seasoning is present in every bite, mellowed out, just enough, by the mild-flavored cabbage and savory beef broth.
Not only is my Cajun cabbage stew rich and comforting, but it’s also a nourishing meal! This stew is full of nutrients, so you can feel great about serving it to your family. Cabbage is jam-packed with fiber, vitamins C and K, and more. It’s a dish that’s sure to keep you going.
❤️ Why I Love This Recipe
- Packed with Cajun Flavor. This stew is full of savory andouille sausage and seasoned with lots of Cajun seasoning. It’s a simple, yet super flavorful dish that’ll take you straight to Louisiana.
- Great for a Budget. This simple recipe uses affordable and good ingredients for any price range.
- Feeds a Crowd. This dish is easy to scale up or down to feed as many people as you need. It’s also a super filling stew – a little goes a long way.
🥘 Ingredients
This Cajun cabbage stew recipe uses savory andouille sausage. It’s a smoked pork sausage that originated in France but is usually very easy to find in the grocery store.
- 2 tablespoons Olive Oil – Extra virgin olive oil is always my recommendation. You can also vegetable oil if you find yourself out of EVOO.
- 1 cup Yellow Onion – The yellow (or white) onion should be diced for this recipe. 1 cup of onion is about 1 medium diced onion.
- ½ cup Celery – Slice the celery for this recipe! This amount is equal to about 1 to 2 ribs of celery, depending on size.
- ½ cup Green Bell Pepper – Chop or dice the bell pepper for the stew. This is about ½ of a large bell pepper.
- ½ tablespoon Minced Garlic – This is about 2 to 3 cloves of garlic, depending on size!
- 12 ounces Andouille Sausage – 12 ounces of andouille sausage is about 4 to 5 links. I prefer using pre-cooked andouille sausage links in this recipe.
- 1 tablespoon Cajun Seasoning – Try making my easy recipe for Cajun seasoning that’s absolutely delicious! Featured in my seafood boil recipe!
- 14.5 ounces of Diced Tomatoes – Equal to 1 large can of diced tomatoes. We need that flavorful liquid, so don’t drain the tomatoes for the stew.
- ½ large Green Cabbage – Thoroughly rinse the cabbage and remove the core before chopping it into 1 to 2-inch square pieces.
- 4 cups Beef Broth – This is equal to 1 standard 32-ounce (1 quart) carton of beef broth. You can also use chicken if you prefer a lighter flavor.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Cajun Cabbage Stew
Cajun cabbage stew is so easy and uses no fancy equipment. I recommend using a Dutch oven to make this stew, but you can easily use any pot you have on hand.
- Sauté veggies. Start by bringing your stockpot or Dutch oven to medium-high heat with 2 tablespoons of olive oil. Once the oil is brought up to heat and just about to smoke, add 1 cup of diced yellow onion, ½ cup sliced celery, and ½ cup diced green bell pepper. Sauté the veggies until fragrant and tender, about 4 to 5 minutes.
- Sauté andouille sausage. To the veggies, add ½ tablespoon minced garlic, 12 ounces of sliced andouille sausage, and 1 tablespoon of Cajun seasoning. Then stir well to coat with the seasoning and sauté for 30 seconds to 1 minute.
Add Chopped Cabbage & Cook
- Add remaining ingredients. Next, pour in 14.5 ounces of diced tomatoes and add a portion of the ½ head of cleaned, chopped green cabbage. Stir the mixture, then add the remaining cabbage and 4 cups of beef broth. Then, cover the stew and bring it to a boil.
- Finish Stew. Once your stew has started to boil, reduce the heat and cook at a simmer for 15 to 20 minutes, or until your cabbage is tender. When tender, remove from the heat and serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- If using raw andouille sausage, adjust the cooking time. Before cooking the stew, brown the links in your pot or a separate skillet. Make sure they are fully cooked to 160°F (71°C) before removing them from the heat to slice. Once you’ve sliced the sausages, proceed to step 1 of the recipe.
- If using salted diced tomatoes, beef broth, or store-bought Cajun seasoning, taste before adjusting the seasoning. Brands like Slap Ya Mama, Tony Chachere’s, or Zatarain’s have a fair amount of salt added, so be sure to taste the stew as you go.
- You can add extra liquid if the stew is too thick. Add water or broth, ½ cup at a time, if your stew is too thick and needs more liquid.
- Hate mincing pungent garlic? Use a garlic press to crush the garlic for this stew.
🥡 Storing & Reheating
Stews are always more delicious the next day! Store leftovers in an airtight container in your fridge for 3 to 5 days for the best quality.
To freeze: Transfer cooled leftovers to an airtight, freezer-safe container and store for up to 3 months. Defrost frozen leftovers in your fridge overnight.
To reheat: Microwave single-serving portions on high power for 45-second intervals, stirring after each interval until fully reheated. Alternatively, you can transfer leftovers to a pot and heat on medium heat, stirring occasionally, until warmed through.
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❓ Recipe FAQs
I like to cut cabbage by first removing the tough outer leaves, then cutting the head of the cabbage in half. You need ½ a head of cabbage for this recipe, so set aside the other half for another day. Slice the cabbage in half again and use your knife to slice away the tough core (the thick stem at the center of each quarter). After this, I like to rinse the cabbage pieces well under cool water. Next, depending on your preference, you can chop it into pieces or slice the cabbage in half one more time and chop.
Can’t find andouille sausage? Try another cooked, smoked sausage like kielbasa, smoked bratwurst, or even vegan sausage! If preferred, you can also use a raw sausage like raw bratwurst, or even raw Italian sausage. Make sure to cook raw links thoroughly first!
🍲 More Flavorful Soups & Stews
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📖 Recipe Card
Cajun Cabbage Stew
Ingredients
- 2 tablespoon olive oil (extra virgin)
- 1 cup yellow onion (diced, about 1 medium yellow or white onion)
- ½ cup celery (sliced, about 1-2 ribs celery)
- ½ cup green bell pepper (chopped or diced)
- ½ tablespoon garlic (minced)
- 12 oz andouille sausage (1 12-ounce package of cooked andouille sausage links)
- 1 tablespoon Cajun seasoning
- 14.5 oz diced tomatoes (1 14.5-ounce can, do not drain)
- ½ large green cabbage (chopped)
- 4 cups beef broth (32-ounce carton/1 quart)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Bring your stock pot or Dutch oven to medium-high heat with the olive oil. Once the oil begins to shimmer and is just about to smoke, add the diced onion, celery, and green bell pepper. Saute until fragrant and tender, about 4-5 minutes.
- Add the minced garlic, sliced andouille sausage, and Cajun seasoning. Stir to combine and saute for 30 seconds to a minute.
- Pour in the diced tomatoes and add a portion of the chopped cabbage, stir, then add the remaining cabbage and broth. Cover and bring to a boil.
- Once your stew has started to boil, reduce the heat and cook at a simmer for 15-20 minutes, or until your cabbage is tender.
- Remove from heat when done and serve immediately.
Notes
- Note that your cooking time will need to be adjusted if using uncooked andouille sausages. Start with browning the links before cooking your stew. Make sure that they are fully cooked to 160°F (71°C) before removing from heat to slice and continue with step 1 of the recipe.
- If using salted diced tomatoes or store-bought brands of Cajun seasoning - like Slap Ya Mama, Tony Chachere's, or Zatarain's - there will already be a fair amount of salt in your stew. Start with a little, taste, and adjust seasoning if necessary.
- Add water, ½ cup at a time, if your stew is too thick and needs more broth.
Jodie L Antieau says
I make this every week but use smoked sausage.its great
Laurie says
Oh yum with Slap Ya Mama seasoning, I added roasted poblanos! Served with white rice and scratch cornbread with poblanos in the mix of course.
Keeper.
❤️
Anonymous says
Excellent dish!
Sophie says
Delicious! My dad used to make your recipe for me when I was younger and I’m so happy I came across it again! ❤️ thank you for sharing this recipe with the world 😊
Linda says
Can't wait to try. I have cabbage.