5 from 2 votes
Transylvanian Stockpot (Cabbage and Sausage Stew) - a hearty winter soup recipe with bacon, sausage, and vegetables for a hot healthy paleo meal #whole30 #glutenfree
Transylvanian Stockpot
Author: Julia
  • 1 tablespoon grapeseed or olive oil
  • 1 large yellow onion chopped
  • 3 strips thick cut bacon chopped
  • 3 cloves garlic minced
  • 1-1/2 pounds turkey Italian sausage either ground or cased works*
  • 1 28-ounce can diced tomatoes drained
  • 32 ounces low sodium chicken broth
  • 1 teaspoon paprika
  • 1 cinnamon stick
  • 1 head cabbage thinly sliced
  • 1/2 teaspoon sea salt to taste
  • Plain yogurt for serving optional
  1. In a large pot or Dutch Oven, heat oil over medium. Sauté the chopped onion until very fragrant and nearly translucent.
  2. Add the chopped bacon and continue to cook until the bacon fat begins cooking out. Add the minced garlic and sausage.

  3. Cook just until sausage is browned on one side (let’s not over-cook our meat, now!), then add the paprika, diced tomatoes, chicken broth, the cinnamon stick and bring to a gently boil.
  4. Once soup hits a boiling point, add the chopped up cabbage (if you’re using a 6-quart Dutch oven, this will fill up the entire pot…but fear not – cabbage cooks down quite a bit and you can push the cabbage down into the soup if need be).
  5. Cover the pot and allow the soup to simmer at medium-low about 45 to 60 minutes, until the cabbage is soft.
  6. Remove the cinnamon stick, serve with plain yogurt on top and consume twoooooo bowls of Transylvanian stockpot AH AH AH AH AHHHH!
Recipe Notes

*Original recipe calls for 1 pound of Polish kielbasa, thinly sliced instead of turkey sausage. Original recipe also calls for 6 ounces of bacon, a couple of bay leaves, 1/3 cup golden raisins, and a cup less chicken stock than I used.