• 1 pound pork sausage
  • 1 cup diced onion
  • 1 can (15-1/2 ounces) great northern beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups chopped cabbage
  • 1 cup sliced carrots
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon paprika
  • 1/4 teaspoon hot pepper sauce


  1. In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain.
  2. Add the remaining ingredients. Bring to boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.
  3. (Optional) Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in saucepan, stirring occasionally and adding a little water if necessary.

Additional Notes

Make sure not to overdo the brown sugar. It came out a little too sweet the first time I made it. Maybe even try half or leave it and the vinegar out.

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