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The Ribbon - Care for Caregivers
Cajun Cabbage Stew

Jamie from Nashville, TN says:
This is a great meal for cold winter evenings. It is wonderful served with Sour Cream Cornbread.
I do tend to simmer for a bit longer than the time mentioned as I like my cabbage a bit softer in a stew.
You can also cut back on some of the chopped ingredients if you wish to suit your taste.
This stew is a bit spicey so be prepared.

Cook Time: 30-45 mins


  • 3 Tbsp bacon grease or butter or oil
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 1 garlic clove or 1 tsp garlic powder
  • 3 stalks celery chopped
  • 2 cups smoked sausage chopped
  • 1/2 cups chopped ham
  • 1 head cabbage about 2 lbs
  • 1 can Rotel tomatos with chili peppers
  • 1/2 Rotel can water
  • 8-10 oz tomato juice
  • 2 tsp chili powder
  • 2 tsp worcestershire sauce
  • 2 tsp ground mustard
  • salt/pepper to taste


   In large dutch oven or large pot, saute the onion, bell pepper, celery and garlic clove or garlic powder in the bacon grease, butter or oil.
When they are soft add the smoked sausage, ham, cabbage, Rotel tomatoes, water and tomato juice.
Stir well.
Then add the chili powder, worcestershire sauce, ground mustard and salt and pepper.
Stir well again and simmer for 30-45 minutes.

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