Imagine coming home to the incredible aroma of a slow-simmered stew, knowing you only spent 15 minutes of active time in the kitchen. That’s the magic of this German-style sausage and cabbage stew! It’s a true one-bowl wonder, where the slow cooker tenderizes hearty kielbasa, shredded cabbage, and earthy celeriac into a deeply satisfying meal. Packed with flavor from sauerkraut and a simple bouquet garni, this is the ultimate comfort food for a chilly day. Just set it, forget it, and get ready for a delicious, low-carb reward.
Ingredients
• MAKES: 6 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 3 hours
• BOUQUET GARNI
• Fresh parsley: 2 sprigs
• Fresh thyme: 2 sprigs
• Peppercorns: 1 teaspoon
• Whole allspice: 3
• Bay leaves: 2
• STEW
• Ghee or other healthy cooking fat: 1/4 cup / 55 g, divided
• Kielbasa or gluten-free Italian-style sausages: 1.76 pounds / 800 g
• Yellow onion: 1 small, 70 g / 2.5 oz, chopped
• Celeriac: 1/2 small, 150 g / 5.3 oz, peeled and diced
• Garlic: 2 cloves, minced
• Green cabbage: 1 medium head, 600 g / 1.3 lb, shredded and core removed
• Sauerkraut: 1 cup / 142 g, drained
• Fine sea salt: 1/2 teaspoon, or to taste
• Bone broth or chicken stock: 1 cup / 240 ml
• Freshly chopped parsley: 1 tablespoon, for garnish
Instructions
1. Preheat your slow cooker. Make the bouquet garni by placing the parsley, thyme, peppercorns, allspice, and bay leaves in a piece of cheesecloth and tying it securely with unwaxed kitchen string.2. In a large skillet or Dutch oven, melt half of the ghee over medium-high heat. Add the sausages and brown for 1 to 2 minutes on each side. Transfer the browned sausages to a plate and set aside.3. Add the remaining ghee to the skillet. Sauté the chopped onion for 5 to 8 minutes, until it begins to brown. Add the diced celeriac and minced garlic, and cook for one more minute until fragrant.4. Transfer the onion mixture to the slow cooker. Add the shredded cabbage, drained sauerkraut, bouquet garni, salt, and bone broth. Stir everything together to combine well.5. Arrange the browned sausages on top of the cabbage mixture. Cover the slow cooker with its lid and cook on high for 3 hours or on low for 6 hours.6. Once cooked, carefully remove and discard the bouquet garni. Garnish with fresh parsley and serve immediately. The stew can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutritional Information
• Per Serving:
• Energy: 437 kcal
• Total Carbs: 11.9 g
• Fiber: 4.6 g
• Net Carbs: 7.3 g
• Protein: 24.5 g
• Fat: 33.6 g
• Macronutrient Ratio: Calories from carbs (7%), protein (23%), fat (70%)
Pro Tips
• Don’t skip browning the sausages and onions. This step builds a deep, caramelized flavor base that makes a huge difference in the final stew.
• Use high-quality, refrigerated sauerkraut. It has a much better flavor, crunch, and probiotic benefit than shelf-stable canned versions.
• For a slightly sweeter, more tender result, use savoy cabbage instead of standard green cabbage.
• This stew tastes even better the next day as the flavors meld. Make a big batch for easy meal prep throughout the week.
FAQ
Q: Can I make this sausage and cabbage stew without a slow cooker
A: Yes, you can adapt this recipe for a Dutch oven on the stovetop. After browning the sausage and sautéing the vegetables, return everything to the pot, add the remaining ingredients, bring to a simmer, then cover and cook on low for 1.5 to 2 hours, or until the cabbage and celeriac are tender.
Q: What can I substitute for celeriac in this stew
A: If you can’t find celeriac, you can substitute it with diced turnips, rutabaga, or even kohlrabi for a similar earthy flavor and texture. For a non-low-carb option, potatoes would also work well.
Q: Is this German sausage stew recipe keto-friendly
A: Absolutely. With only 7.3g of net carbs per serving, this sausage and cabbage stew is a perfect low-carb and keto-friendly meal. Ensure your kielbasa and sauerkraut are sugar-free to keep it strictly keto.
Q: How do I store and reheat leftovers
A: This stew is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often taste even better the next day.
