Insular Danish Cabbage and Sausage Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty stew with smoked sausage, shredded cabbage, and caraway-spiced broth, simmered to tender perfection. This general-inspired one pot ready in about 45 minutes pairs medium, thinly shredded savoy cabbage, medium, sliced 1/4-inch thick carrots, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/2-inch rounds smoked sausage
• 1 medium, thinly shredded savoy cabbage
• 2 medium, sliced 1/4-inch thick carrots
• 1.5 cups diced potatoes
• 4 cups chicken broth
• 1 tsp caraway seeds
• 1 tbsp all-purpose flour
• 2 tbsp fresh, chopped dill
• 2 tbsp unsalted butter
• 1/2 tsp salt

Instructions

1. Step 1: Melt 1 tbsp butter in a large pot over medium heat. Add smoked sausage slices and cook for 4 minutes until lightly browned on edges.
2. Step 2: Stir in shredded cabbage, sliced carrots, and diced potatoes. Cook for 3 minutes, stirring occasionally.
3. Step 3: Add 4 cups chicken broth, 1 tsp caraway seeds, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes until vegetables are tender.
4. Step 4: In a small bowl, mix 1 tbsp flour with 2 tbsp cold water to make a slurry. Stir slurry into stew and cook for 2 more minutes until thickened. Stir in 2 tbsp fresh dill and remaining 1 tbsp butter until melted and glossy.