Cabbage Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This cabbage gumbo is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. The andouille sausage gives it that authentic Louisiana flavor while the cabbage adds a subtle sweetness and is packed with vitamin C to support your immune system. What I love most is how forgiving this recipe is: everything goes into one pot, the ingredients are budget friendly, and you probably have most of them in your kitchen already. It's hearty, comforting, and perfect for feeding a crowd without breaking the bank.
Ella x
Ingredients
- 500 gandouille sausage
- 473 mlcabbage(diced)
- 50 mlolive oil
- 1 eggonion
- 3 clovesgarlic
- 1 teaspooncayenne pepper
- 1 teaspoonpaprika
- 1 teaspoonthyme
- 2 leafbay leaves
- 1 Lchicken broth
- 400 gcanned tomatoes
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 sprigfresh parsley
Detail level
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- 3
Add the sliced andouille sausage and cook until browned, about 5 minutes.
- 4
Add the diced cabbage, cayenne pepper, paprika, thyme, and bay leaves. Stir to combine and cook for 5 minutes.
- 5
Pour in the chicken broth, canned tomatoes, salt, and black pepper. Stir to combine and bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20 minutes or until the cabbage is tender.
- 7
Stir in the fresh parsley and serve hot, garnished with additional parsley if desired.
- 8
Serve with crusty bread or over rice, if desired.
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