Low Carb Sausage and Cabbage Stew (Instant Pot or Stove Top)

KristineDinner in a Dash, Gluten Free, Low Carb, Recipes, Soups & StewsLeave a Comment

I’m still having success using my Instant Pot. Meals like these come together very quickly and I love how you can just set it and forget it. The saute option within the Instant Pot was a big selling feature for me, as you develop so much flavor being able to brown it first.

This stew really only needs a few ingredients. Most of the flavor will be coming from the sausage that you use. I think the best options would be: mild or hot italian turkey sausage and sweet italian turkey sausage.

You could also make this vegan by using vegan italian sausage (Yves or Field Roast both make one). It’ll be less cooking time as they aren’t raw, most are heat & serve. I’d remove the casing and cut into small pieces, still browning it how you would raw turkey sausage.

If you want it low carb, eat as is. If you aren’t watching carbs, its amazing with fresh bread. Leftovers are great for lunch the next day too.

I hope you give this a try soon! Its so easy and delicious, you really can’t go wrong! I’ll be keeping this one in the rotation the rest of winter!

Low Carb Sausage and Cabbage Stew (Instant Pot or Stove Top)
 
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Quick and easy sausage and cabbage stew. Low carb and delicious. Can be made in the instant pot or on the stove.
Author:
Recipe type: Main
Yield: 6 servings
Ingredients
  • 1 pack - 500 g (18 oz) raw turkey sausage, casing removed
  • 4 cups green cabbage, shredded
  • 1 large can - 796 mL (28 oz) can no-salt added diced tomatoes
  • 1 medium onion, sliced finely
  • 2 Tbsp dried italian seasoning
  • 1½ cups water
Instructions
For the Instant Pot
  1. Using the saute function, saute the sausage until almost browned, breaking it up into small pieces as you cook it.
  2. Add in onions and saute until onions begin to soften.
  3. Add italian seasoning and stir.
  4. Lastly, add the cabbage, diced tomatoes and water. Stir until all combined.
  5. Place on the lid, set to high pressure for 12 minutes.
  6. When finished, quick release the pressure, remove lid when safe and serve.
For the Stove Top
  1. In a large pot over medium/high heat, saute the sausage until almost browned, breaking it up into small pieces as you cook it.
  2. Add in onions and saute until onions begin to soften.
  3. Add italian seasoning and stir.
  4. Lastly, add the cabbage, diced tomatoes and water. Stir until all combined.
  5. Place on the lid, reduce heat to low/medium, and simmer for 20-25 minutes.
Notes
VEGAN OPTIONS: Sub turkey sausage for vegan italian sausage or Yves ground italian veggie ground round
Nutrition
Serving size: ⅙ of recipe Calories: 195 Fat: 9.5 g Saturated fat: 2.1 g Carbs: 14 g Sugar: 8 g Sodium: 500 mg Fiber: 5.3 g Protein: 16 g Cholesterol: 58 mg