📖 Instructions

1. Prep the Sausage: Slice the sausage into 1/2-inch thick rounds. If you're using links, you can also halve them lengthwise and then slice.
2. Cook the Sausage: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add the sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
3. Sauté Aromatics: Add chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Add Cabbage: Add the shredded cabbage to the pot and stir well to combine with the onion and garlic. Cook until the cabbage starts to wilt, about 8-10 minutes, stirring occasionally.
5. Incorporate Apples: Add the peeled, cored, and chopped apples to the pot. Stir well to combine with the cabbage mixture.
6. Introduce Broth and Seasonings: Pour in chicken broth and add dried thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
7. Combine Ingredients: Return the browned sausage to the pot. Stir well to ensure all ingredients are combined.
8. Simmer: Reduce heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
9. Taste and Adjust: Taste the stew and adjust seasonings as needed. Add more salt, pepper, or thyme to taste. If you like a touch of sweetness, consider adding a drizzle of honey or maple syrup.
10. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and serve hot. Garnish with fresh parsley, if desired. A crusty bread pairs nicely with this stew for soaking up the delicious broth.