🌾 Chuckwagon Recipe

Trailhand Sausage, Cabbage & Potato Stew

A humble, filling stew made from ingredients that traveled well on the trail and fed many with little.

Serves: 6–8Prep Time: 10 minutesCook Time: 40–45 minutes

This stew is rustic and deeply satisfying — smoky sausage, tender potatoes, and soft cabbage simmered into a rich, comforting broth.

🥓 Ingredients

• 1 lb smoked sausage or kielbasa, sliced

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 medium potatoes, diced

• 2 carrots, sliced

• 3 cups chopped green cabbage

• 1 can (14.5 oz) diced tomatoes

• 4 cups chicken or beef broth

• 1 tsp smoked paprika

• 1 tsp thyme

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of apple cider vinegar for balance

🍳 Instructions

1. Brown the SausageIn a Dutch oven, heat bacon grease and lightly brown sausage slices. Remove and set aside.

2. Build the BaseIn the same pot, sauté onion and garlic until fragrant.

3. Add VegetablesStir in potatoes and carrots. Cook 3–4 minutes to start softening.

4. Create the StewReturn sausage to the pot. Add cabbage, diced tomatoes, broth, paprika, thyme, salt, and pepper.

5. SimmerBring to a gentle boil, reduce heat, and simmer 30–35 minutes, until potatoes are tender and cabbage is soft.

6. ServeLadle into bowls and enjoy with cornbread, biscuits, or skillet bread.

🤠 Chuckwagon Tip

Cabbage was a trail staple because it kept longer than most vegetables — add a little extra to stretch the stew and feed more hungry folks.