Sausage and Cabbage Stew

Our Purnell's Italian Sausage, cabbage, onion, garlic, Cannellini beans, vegetable stock and diced tomatoes make this stew Gooo-od for a family meal.


Heat a large dutch oven and olive oil over medium-high heat. Add sausage and brown. Once cooked thoroughly, remove sausage from pan and set aside.

Add onions to pot and stir frequently. Toss in garlic and cook for 1-2 minutes, until fragrant. Pour in white wine and the beans. Bring to a boil then add your water, vegetable stock and bay leaves.

Stir in cabbage and sausage. Bring to a boil and then reduce to simmer. Cover and allow to simmer for 10-12 minutes. Uncover and continue to simmer until cabage is tender, about 15-20 minutes.


  • 1 pound Purnell’s Italian Sausage
  • 2 Tbsp olive oil
  • 1 2-pound cabbage, quartered, then sliced into 1/4-inch thick slices
  • 1 2-pound cabbage, sliced into 1/4-inch slices
  • 1 large yellow onion, minced
  • 1 1/2 Tbs minced garlic
  • 1 15-ounce can Cannellini beans, drained and rinsed
  • 1 quart vegetable stock
  • 1 quart water
  • 1 15-ounce can diced tomatoes, drained
  • 1 1/2 salt
  • 2 tsp black pepper
  • 2 bay leaves
  • 1 1/2 cups white wine

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