Sausage and cabbage stew


  • 1 lb.sausage, smoked cut into rounds or chunks
  • 1 garlic clove, minced (about 1 tsp.)
  • 1 onion, medium, sliced
  • 4 carrots, large, peeled and cut into chunks
  • 1 white cabbage, small, core removed, cut into wedges
  • 4 russet potatoes, large, peeled and cut into quarters
  • 1 cup chicken stock
  • 1 tbsp.Dijon mustard
  • salt and pepper to taste


  1. Soak both pieces of the clay baker in cold water for 15 minutes.
  2. Place carrots, cabbage, potatoes, garlic and onions in bottom of clay baker. Top with sausage.
  3. Mix mustard into chicken stock and stir to combine. Pour chicken stock over sausage and veggies and season to taste with salt & pepper.
  4. Cover with lid and place in a cold oven. Set oven temperature to 375º F and bake 3 hours or until vegetables are tender, stirring occasionally.

*More or less cooking time may be necessary depending on desired tenderness of vegetables.