A hearty Italian Sausage and Cabbage Stew Recipe packed with sausage, cabbage, white beans, and Parmesan — simple, rustic comfort in a bowl.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t plan on falling in love with this stew — it just kind of happened. I was home one rainy afternoon, the kind where the sky looks like an old movie reel and everything smells like damp leaves. I hadn’t been to the store in days, and my fridge was giving serious “you’ve made bad life choices” energy — half a cabbage, some sausage links, and an open bottle of white wine that had seen better days. You know the drill.
So I did what most of us do when we’re cold, bored, and hungry — I started throwing things into a pot. I didn’t expect much. I mean, cabbage? It doesn’t exactly scream “five-star dinner,” right? But then the garlic hit the oil, and the sausage started to brown, and suddenly my kitchen smelled like the kind of Italian restaurant where the waiter calls you bella and insists you try the house red.
I stood there, barefoot, sipping the last of that white wine straight from the bottle (no shame), stirring the pot like some rustic Tuscan cook who had it all figured out. And by the time I sat down with that first bowl, I swear — I forgot about the rain. My husband even paused his football game to ask, “What is that smell?” That’s when I knew. This wasn’t just a “use-up-the-leftovers” meal. This Italian Sausage and Cabbage Stew Recipe was staying.
Why You’ll Love This Italian Sausage and Cabbage Stew Recipe?
You know those recipes that don’t try too hard but end up stealing the show anyway? This is one of them. My Italian Sausage and Cabbage Stew Recipe is cozy, rich, and simple in the best way — it’s the culinary equivalent of wearing fuzzy socks and pretending the world outside doesn’t exist.
It’s got everything: the heartiness of Italian sausage, the sweetness of tender cabbage, and the warmth that only comes from something that’s been simmering slowly on the stove. It’s not fancy — no truffle oil, no complicated steps — just honest, comforting food that makes you feel like you’re doing something right in life.
And here’s the thing — it tastes even better the next day. The flavors settle in, deepen a little, like a song you’ve heard a hundred times but still hits differently each time. It’s one of those dishes you make once and then think, “Why haven’t I been doing this forever?”
Ingredient Notes:
Let’s talk ingredients, because with a simple dish like this, everything matters.
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Italian Sausage: Sweet or spicy — that’s totally your call. I usually go for sweet because it plays nicely with the cabbage, but if you’re in a mood, throw in a few spicy links for balance.
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Savoy Cabbage: I’m convinced Savoy cabbage was made for soups. It’s tender and just a little sweet. But hey, if you’ve got regular green cabbage sitting around, use it. Cooking’s not about rules.
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White Beans: Cannellini are my go-to because they get so creamy when cooked. Navy or Great Northern beans work too — no bean discrimination here.
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White Wine: I like using whatever’s open. Pinot Grigio or Sauvignon Blanc adds brightness, but I’ve used boxed wine in a pinch. Nobody’s judging.
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Onion & Garlic: The real heroes of this stew. That slow sauté in olive oil sets the tone for everything else.
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Parmesan or Pecorino: The finishing touch that turns a good stew into a great one. Don’t skip it — just don’t.
Pro Tip: If you want a thicker, creamier broth, blend a small portion of the beans and onions before adding the cabbage. It’s the kind of little trick Italian grandmas do without telling you.
How To Make Italian Sausage and Cabbage Stew?
Step 1: Brown the Sausage
Get a big, heavy pot — something that feels solid in your hands — and add a drizzle of olive oil. Break up the sausage and let it brown slowly. Don’t rush this part. The bits that stick to the bottom? That’s flavor. When it’s mostly cooked (still a little pink inside), scoop it out and set it aside.
Step 2: Cook the Onions and Garlic
In the same pot — because we’re not making extra dishes — add your onions. Let them cook down until soft and golden. Then, add the garlic. That moment when the garlic hits the oil? You’ll smell it and just know you’re onto something good.
Step 3: Add the Wine and Beans
Pour in the white wine. It’ll sizzle and hiss, like it’s excited to join the party. Use your spoon to scrape up all those brown bits stuck to the pot — that’s liquid gold right there. Add your beans and let them simmer together for about 10 minutes.
Step 4: Add the Cabbage, Stock, and Sausage
Now comes the cabbage. Pile it in — it’ll look like too much, but it shrinks down like magic. Pour in your stock, water, and toss in those bay leaves. Add the sausage back in, give it a stir, and let it all simmer gently. Cover it, walk away, and let the magic happen for about 20–30 minutes.
Step 5: Finishing Touches
When the cabbage is tender and the broth looks rich, taste it. Maybe it needs more salt, maybe it’s perfect — you’ll know. Finish with fresh parsley and a heavy sprinkle of Parmesan. Serve it hot, with a slice of crusty bread to soak up every drop.
Storage Options:
I swear this stew was made for leftovers. Somehow it’s even better the next day. The flavors get all cozy together overnight, and the broth thickens just enough. Store it in an airtight container in the fridge for up to four days, or freeze it for one of those nights when you’re too tired to cook but want something real.
Want To Save This Recipe?
When you reheat it, do it slow and low on the stove — it deserves that kind of care.
Variations and Substitutions:
The beauty of this Italian Sausage and Cabbage Stew Recipe is how forgiving it is. Think of it as a template — you can riff on it however you like.
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No Wine? Use broth and add a splash of vinegar for brightness.
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No Meat? Go vegetarian! Add extra beans and a little smoked paprika for depth.
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Extra Veggies? Carrots, potatoes, or even kale fit right in.
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Want Heat? Toss in a pinch of red pepper flakes.
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Feeling Fancy? A drizzle of pesto or a few croutons on top — game changer.
What to Serve with Italian Sausage and Cabbage Stew?
Honestly, this stew is a meal in itself, but if you’re going all in, here’s how to make it feel extra special:
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Crusty Bread: For dunking. Always dunking.
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Polenta: Creamy, buttery, and ridiculously comforting.
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Simple Salad: Something bright to balance the richness.
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A Glass of White Wine: You’ve already opened it — no sense letting it go to waste.
Frequently Asked Questions:
Can I make it ahead?
Yes! And please do. It’s even better the next day — seriously.
What’s the best wine to use?
Whatever you’d drink. If you wouldn’t pour it into a glass, don’t pour it into your pot.
Can I make it spicy?
Absolutely. Use hot Italian sausage or add chili flakes — life’s too short for bland stew.
This Italian Sausage and Cabbage Stew Recipe isn’t about precision — it’s about feeling. It’s what I make when I need something warm, something slow, something that reminds me to pause and breathe for a minute.
It’s rustic, a little messy, full of heart — kind of like life, really. So pour yourself a glass of wine, grab your biggest spoon, and dig in. And when you make it, promise me you’ll taste it before it’s “done.” That’s where the magic happens.
Tell me — do you have a recipe that was born out of a random fridge clean-out and somehow became a favorite?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Sausage and Cabbage Stew Recipe
Ingredients
- 1 tbs extra virgin olive oil
- 1 lb sweet Italian sausage bulk or removed from casings
- 1 large yellow onion half sliced and half minced
- 2 cloves garlic minced
- 1 ½ c dry white wine
- 1 15 oz can white beans (cannellini, Great Northern, or navy) drained
- 1 qt chicken or vegetable stock
- 1 qt water
- 1 tsp salt plus more to taste
- 1 large 2 lb savoy cabbage quartered and sliced into ¼-inch strips
- 2 bay leaves
- 1 c fresh parsley chopped and loosely packed
- ½ –1 c freshly grated Parmesan or Pecorino cheese for garnish
Instructions
Cook the sausage.
- In a large, heavy-bottomed pot (approximately 8 quarts), heat the olive oil over medium-low heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until browned on all sides but still slightly pink in the center. Using a slotted spoon, remove the sausage and set aside.
Sauté the onions and garlic.
- In the same pot, add the minced onion and sauté for 3–4 minutes, stirring frequently to prevent burning. Once the onions begin to soften and release moisture, scrape up any browned bits from the bottom of the pot to incorporate the flavor. Add the garlic and cook for an additional minute, stirring constantly until fragrant.
Add the wine and beans.
- Pour in the white wine and bring to a gentle boil, stirring to deglaze the pot. Add the drained white beans and continue cooking over low heat for approximately 10 minutes, allowing the flavors to blend. For a thicker consistency, use an immersion blender to puree a small portion of the beans and onions before proceeding.
Combine the remaining ingredients.
- Add the water, stock, salt, sliced half of the onion, cabbage, bay leaves, and reserved sausage to the pot. Stir to combine, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes. Remove the lid and continue simmering for an additional 10–20 minutes, or until the cabbage is tender and the broth is richly flavored.
Finish and serve.
- Remove the bay leaves and discard. Stir in the chopped parsley and adjust seasoning with additional salt if necessary. Ladle the stew into serving bowls and garnish with freshly grated Parmesan or Pecorino cheese. Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
