Ingredients

• 6 pork sausages (Irish bangers or bratwurst)

• 1 tablespoon olive oil

• 1 onion, sliced

• 2 carrots, peeled and sliced

• 2 cloves garlic, minced

• ½ head green cabbage, chopped (about 4 cups)

• 4 cups beef or chicken stock

• 1 bay leaf (optional)

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

• Salt and black pepper to taste

• Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. Brown the sausages on all sides, about 2-3 minutes per side. Remove and set aside.

3. Add onion and carrots to the pot and sauté for 4-5 minutes until slightly softened.

4. Add garlic and cook for an additional 1 minute, stirring frequently.

5. Stir in thyme and bay leaf. Season with salt and pepper.

6. Return the sausages to the pot and pour in the stock, scraping up any browned bits from the bottom.

7. Add chopped cabbage and stir to combine.

8. Bring to a simmer, cover, and cook on low for 20–25 minutes until sausages are cooked through and vegetables are tender.

9. Adjust seasoning if needed. Serve hot garnished with fresh parsley if desired.

This hearty stew is a comforting meal full of classic Irish flavors and is perfect for cozy dinners.