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This is a hearty, old-fashioned stew where cabbage, potatoes and sausages simmer together until tender. Simple flour dumplings are dropped into the stew near the end of cooking, where they steam and puff up, soaking up the rich broth. It’s cheap, filling, and perfect for feeding a crowd.

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Ingredients (Serves 4–6)
Stew
• Pork sausages – 500 g | about 6 sausages | 1.1 lb
• Green cabbage, shredded – 600 g | about 8 US cups | 7 UK cups
• Potatoes, diced – 500 g | about 3½ US cups | 3 UK cups
• Onion, chopped – 200 g | 1 large | 1 US cup
• Carrot, diced – 150 g | 1 large | 1 US cup
• Garlic, minced – 3 cloves | 9 g | 1 tbsp
Cooking Base
• Vegetable oil – 1 tbsp | 3 tsp | 15 ml
• Butter – 1 tbsp | 3 tsp | 14 g
• Tomato paste – 1 tbsp | 3 tsp | 15 g
• Chicken or vegetable stock – 1 litre | 4 US cups | 3½ UK cups
Seasoning
• Salt – 1 tsp | 5 g
• Black pepper – ½ tsp | 2 g
• Paprika – 1 tsp | 3 g
• Dried thyme – ½ tsp | 1 g
• Worcestershire sauce – 1 tsp | 5 ml
Dumplings
• Self-raising flour – 150 g | 1 US cup | ¾ UK cup
• Suet (or cold grated butter) – 75 g | ½ US cup | ⅓ UK cup
• Salt – ½ tsp | 2 g
• Cold water – 6–8 tbsp | 90–120 ml

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