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Categories:
sausage onion tomatoes beef stock bay leaf thyme baking potatoes celery carrot wine celery cabbage lemon juice salt
Viewed: 36 - Published at: 9 years agoIngredients
- 1 1/2 lbs smoked sausage, sliced
- 1 cup onion, chopped
- 2 (16 ounce) cans diced tomatoes, undrained
- 2 cups beef stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 6 medium baking potatoes, peeled and diced
- 1 cup celery, sliced diagonally
- 1 cup carrot, sliced
- 1/2 cup Burgundy wine (or other dry red wine)
- 2 tablespoons celery leaves, chopped
- 2 cups cabbage, shredded
- 1 tablespoon lemon juice
- salt and pepper
Method
- Cook the sausage and onion in a large Dutch oven for 5 minutes, stirring frequently; drain well. Add the tomatoes, beef stock, bay leaf, and thyme.
- Bring to a boil; cover, reduce heat and simmer for 15 minutes.
- Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
- Add the cabbage, and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose, you may not need much salt). Enjoy!
