Slow-Cooker Irish Sausage, Bean & Cabbage Stew

Slow-Cooker Irish Sausage, Bean & Cabbage Stew

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From: Everyday Slow Cooker

The abundance of springy sausage, soft beans and tender cabbage packed into this slow-cooker recipe means that each bite is loaded with varied texture. To make this recipe gluten free, use gluten-free sausage. Serve with bread and Guinness, if desired.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound dried navy beans
  • 5 cups unsalted chicken stock
  • 1 cup diced carrots (from 1 carrot)
  • 2 tablespoons minced garlic (from 6 garlic cloves)
  • 1 teaspoon caraway seeds
  • ½ teaspoon black pepper
  • 4 cups shredded cabbage (about 10 ounces)
  • 1 (14 ounce) can diced tomatoes
  • 8 ounces fully cooked smoked turkey sausage, cut into half moons
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil

Preparation

  • Prep

  • Ready In

  1. Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours or overnight. Drain the beans. Stir together the beans, stock, carrots, garlic, caraway seeds, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the beans are just tender, 7 to 8 hours.
  2. Mash some of the beans against the side of the slow cooker to thicken and enhance the texture of the soup; stir gently. Add the cabbage, tomatoes, and sausage to the slow cooker; cover and cook on HIGH until the cabbage is tender, about 30 minutes. Stir in the vinegar and salt. Ladle the stew into bowls, and drizzle evenly with the oil.
  • Multicooker Directions: In Step 1, stir together the drained soaked beans, stock, carrots, garlic, caraway seeds, and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are just tender, about 8 hours. Turn off the cooker. In Step 2, add the cabbage, tomatoes, and sausage to the mashed bean mixture. With the lid off, press SAUTÉ [Normal]. Bring the soup to a boil; cook, uncovered, until the cabbage is tender, stirring occasionally. Turn off the cooker. Finish Step 2.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 314 calories; 7 g fat(1 g sat); 11 g fiber; 43 g carbohydrates; 21 g protein; 7 g sugars; 0 g added sugars; 606 mg sodium;
  • Carbohydrate Servings: 3

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