Eastern EuropeanMedium · Hot
Sausage and Cabbage Stew with Paprika and Sour Cream
A hearty Eastern European stew of smoked sausage and tender cabbage simmered in a rich paprika-spiced broth, finished with a generous dollop of tangy sour cream. Pure comfort in a bowl.
Prep
20 min
Cook
45 min
Total
1h 5m
Method
Preparation
1
Peel and dice the yellow onion. Mince the garlic cloves. Peel and slice the carrot into rounds. Wash the cabbage, remove the core, and cut into bite-sized strips. Peel the potatoes and cut into 1-inch cubes.
Brown the Sausage
2
In a large Dutch oven over medium heat, melt the butter. Add the sausage links and brown on all sides, about 5 minutes. Remove the sausage to a plate and slice into rounds when cool enough to handle.
Build the Base
3
In the same Dutch oven with the rendered fat, add the diced onion and sliced carrot. Cook, stirring with a wooden spoon, until the onion softens and becomes translucent, about 8 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Simmer the Stew
4
Return the sliced sausage to the pot. Add the paprika, salt, and black pepper, stirring to coat everything. Pour in the chicken broth and bring to a gentle boil. Add the potato cubes and let cook for 10 minutes.
Add the Cabbage
Finish and Serve
6
Remove from heat and stir in the sour cream until it melts into the broth, creating a creamy, tangy finish. Taste and adjust seasoning with more salt if needed. Ladle into deep bowls and serve hot with crusty bread if desired.
D
Nutri-Score
Needs balance
A–E · lower is better · score 11
Calories
488
per serving
High in saturated fat · 17gSource of protein · 15gLow sugar · 5g
Protein
15g
Carbs
19g
Fat
39g
Sat. fat
17g
Fiber
4g
Sugar
5g
Sodium
1410mg
Low CarbHeart HealthyDiabetes FriendlyHigh ProteinBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.5
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
39Pt
Runoff
0.1g P
Sausage drives 80% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
4
Sour
1
Bitter
3
Spicy
Textures
TenderCreamySaucy
Aromas
SmokySavoryEarthyGarlicky
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Ensure sausage reaches internal temperature of 160°F (71°C) before consuming. Brown sausage thoroughly on all sides during the initial cooking step before slicing.
Cross Contamination
After handling raw sausage, wash cutting boards, knives, and utensils thoroughly with hot soapy water before using them for other ingredients like vegetables or cabbage.
Handling
Add sour cream to stew off-heat or at the end of cooking to prevent curdling. Stir gently when incorporating to maintain a smooth, creamy texture.
Storage
Refrigerate leftover stew within 2 hours of serving. Store in airtight containers and consume within 3-4 days. The dairy content makes this dish perishable.
High Risk Population
This dish contains dairy. Exercise caution when serving to individuals with milk allergies, lactose intolerance, or milk protein sensitivities. Always verify sausage ingredients with the manufacturer if allergen information is critical.
Shelf Life
Stew with dairy components should not be left at room temperature for more than 2 hours (1 hour in warm conditions above 90°F/32°C) due to risk of bacterial growth.
Pro Tips
Technique
Let the sausage brown properly, my dear—don't rush it. When you see that deep golden color on all sides, that's where the flavor lives. Grey meat floating in pale broth is not what we want here.
Substitution
No smoked sausage? Use good kielbasa or even some thick-cut bacon, cut into pieces. And if you want extra smokiness, add a half teaspoon of smoked paprika alongside the regular kind.
Time Saver
Slice the onion, carrot, and cabbage earlier in the day while the soup is still a thought. Store them in a container and when evening comes, you just heat the pot and add.
Flavor Boost
A heavy handful of fresh dill stirred in at the very end—this is not optional, this is essential. And if you have it, a few extra paprika flecks on top before serving.
From the chef
Smoked sausage browned in butter, then cabbage and potato added to the same pot with a good spoonful of paprika — this is a stew that builds on itself. The paprika blooms in the fat and turns the broth a warm brick red; the cabbage softens slowly until it is sweet and yielding; the potato thickens everything without asking. At the very end, stir in the sour cream off the heat and watch it melt into the broth. Serve it hot with bread to catch what remains in the bowl. It is the kind of food that forgives a cold kitchen and a long day.
TagsHeartyComfort FoodOne PotWeeknight DinnerCabbageSmoked SausagePaprika
AllergensMilkGlutenSoy
Source: generated · June 10, 2026