• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 c (4 med) sliced carrots
  • 1 c chopped onion
  • 1 c sliced celery
  • 1 lb pork sausage links, cut into 2 inch pieces
  • 4 c shredded cabbage
  • 1/2 c chopped fresh parsley
  • 1 c apple juice
  • 15 oz can tomato sauce
  • 14.5 oz can whole tomatoes
  • 10 3/4 oz can tomato soup
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/4 tsp pepper


  • In a 2 qt saucepan combine carrots, onions, celery and sausage. Cook over medium heat, stirring occasionally until sausage is browned and vegetables are crisply tender (8-12 minutes). Pour off fat.
  • Meanwhile in a 3 qt saucepan combine remaining ingredients. Cook over low heat, stirring occasionally until heated through (12-15 minutes). Stir in cooked sausage and vegetables. Continue cooking, stirring occasionally until stew is thickened (20-30 minutes).


I have been making this one since I was in High School. It originally came from a Favorite Brand Name cookbook, which I no longer have. This was my favorite recipe from the entire book.

Categories: Main Dish  Pork  Soup  Stew  Stove  Vegetable 

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