Food, Food and Drinks

Cajun Cabbage Stew

I’m a big fan of cabbage and I love a nice savory sauteed cabbage. One of my friends shared this recipe on Facebook and it looked soo good! I tried it and added a little twist. Now this is a spicy cabbage stew. You can adjust the heat by using less of the Cajun seasoning and Cayenne pepper. I added rice into the stew to make it more filling however this is completely optional and was not apart of the original recipe. Also feel free to change your spices, the ones listed are ones I use for sauteed cabbage. I like this combination it makes it very savory. I also don’t measure out my spices I season almost everything to taste so I will try my best to leave a measurement as close as possible to what I used. Missing from the image are the creole seasoning and dried bay leaves. Next time I would add more water and vegetable stock. The rice absorbed some of the fluid and it was not as soupy. For this recipie I’m just going to list the ingredients and directions how I did it. My advice is to prep everything before starting. Cook the rice first and while that’s cooking chop up your meat and veggies, then start working on the rest.

This meal is great to serve a lot of people and is also a good comfort food. Definitely great to make in the winter.


1 cabbage

1/2 of red, yellow, and green pepper

1/2 yellow onion

3 garlic cloves

1 cup of uncooked rice (optional)

1 package of turkey sausage (or meat of choice)

1 1/2 cup of vegetable stock

1 1/2 cup of water

3 tbs of vegetable oil (separated)


1 tbs of Adobo

1 tbs salt

1/2 tbs pepper

1/2 tbs cayenne pepper

1 tbs garlic powder

1 tbs onion powder

1/4 tbs Cajun seasoning

1 tbs creole seasoning

1 dried bay leaf


First cook your rice as directed. While the rice cooks, chop up your meat and vegetables. Take a pan with 1 tbs of the oil and place your chopped meat in the pan over medium high heat, stirring consistently, for five minuets or until meat is almost cooked through. Next, add in your peppers, turn heat down to medium and saute for 2 minuets. Add in your onion and garlic and saute until onions are clear. Remove saute pan from heat.

In a big pot, heat your remaining oil on medium, add cabbage and spices (except for the bay leaf), and sautee. Try to get an even coat of oil on the cabbage. Cook only for a few minuets, this helps the cabbage maintain a little bite once the liquids is added. Add in your sausage and veggies and stir. Next, add in the water, vegetable broth and bay leaf, bring to a boil then cover and simmer for 20-30 minuets.

Stir stew a few times. Remove bay leaf. Add rice directly to the pot or put the rice in a bowl and serve stew over top. Enjoy!

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