Ingredients with Measurements:
- 1 lb Sønderjysk Spegepølse (smoked sausage)
- 1 head of cabbage, chopped
- 2 onions, chopped
- 3 cloves of garlic, minced
- 2 tbsp butter
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onions and minced garlic, and sauté until the onions are translucent.
3. Add the chopped cabbage to the pot and stir to combine with the onions and garlic.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low and let the stew simmer for 20-25 minutes, or until the cabbage is tender.
6. While the cabbage is cooking, slice the Sønderjysk Spegepølse into rounds.
7. Add the sliced sausage to the pot and let it cook for an additional 5-10 minutes.
8. Pour in the heavy cream and stir to combine.
9. Season the stew with salt and pepper to taste.
10. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium heat for sautéing the onions and garlic
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- Any type of smoked sausage can be used in place of Sønderjysk Spegepølse.
- Vegetable broth can be used in place of chicken broth for a vegetarian version of the stew.
- Half-and-half or milk can be used in place of heavy cream for a lighter version of the stew.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use different types of cabbage, such as red cabbage or Napa cabbage, for a different flavor profile.
- Add a splash of apple cider vinegar for a tangy twist.
Tips and tricks:
- Be sure to slice the sausage into rounds so that it cooks evenly.
- Stir the stew occasionally while it's simmering to prevent it from sticking to the bottom of the pot.
- Taste the stew before adding salt, as the sausage and chicken broth may already be salty enough.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or chives on top of the stew for a pop of color.
Pairings:
- Serve the stew with a crisp green salad on the side.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed vegetables
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or heavy cream to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Sønderjysk Spegepølse is a traditional Danish smoked sausage that originated in the southern region of Denmark.
Flavor profiles:
- The stew is savory and slightly sweet from the cabbage, with a smoky flavor from the sausage.
Serving suggestions:
- Serve the stew as a main course for a cozy winter dinner.
Related Categories
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Region: Danish
Taste: Savory, Tangy, Smoky, Hearty, Comforting