This is a sausage and veggie stew that tastes like fall itself. The hard cider mellows out while cooking and makes for a perfect, savory broth.
Ingredients
- 2 tablespoons (30 ml) olive oil (water sauté)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 medium-size carrots, sliced into coins
- 1 small head cabbage (about 14½ ounces, or 406 g), cored and chopped
- 1 small apple, peeled, cored, and diced
- 1 package (12 ounces, or 340 g) vegan sausage links (I used Wheat Roast brand smoked apple sage), sliced
- 2 cups (470 ml) hard cider
- 2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
- 2 bay leaves
- 1 sprig rosemary
- 2 sprigs thyme
- Salt and pepper, to taste
How to Make It
-
The Night Before
- Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 3 minutes longer. Combine the sautéed onion and cut-up vegetables, apple, and sausage in a large airtight container and store in the refrigerator. In the Morning
- Combine all the ingredients in the slow cooker. Cook on low for 7 to 9 hours. Remove and discard the bay leaves, rosemary sprig, and thyme sprigs. Taste and adjust the seasonings.
