There’s something undeniably therapeutic about a bowl of rich, hearty stew after a night of indulgence—and this traditional hangover stew with cabbage and blood sausage delivers exactly that. Rooted in old-world flavors and inspired by generations of home-cooked healing food, this dish is everything you want on a slow, groggy morning: warm, savory, slightly spicy, and deeply nourishing. It’s the kind of stew your grandmother might’ve made after the holidays, or what you'd crave after sampling a few too many glasses of soju or wine. Think of this recipe as your European cousin to Korean hangover soup—but with a rustic, meaty flair.
Traditional Hangover Stew with Cabbage and Blood Sausage
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine German, Hungarian, Polish, Scandinavian
Large Dutch oven or soup pot Essential for slow cooking and layering flavors. A heavy-bottomed pot works best.
Sharp knife and cutting board For slicing veggies and sausage cleanly.
Wooden spoon Ideal for sautéing and stirring without scraping your pot.
Ladle For serving that hearty broth into deep bowls.
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 small green cabbage cored and thinly sliced
- 2 medium carrots peeled and chopped
- 1 medium potato peeled and diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt plus more to taste
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes optional, for heat
- 6 cups beef or chicken broth preferably homemade or low-sodium
- 1/2 cup dry white wine optional, but adds depth
- 12 oz blood sausage sliced into thick coins (morcilla or any regional equivalent)
- 1 tablespoon apple cider vinegar
- Fresh parsley for garnish
Sauté the Aromatics
Start by heating olive oil in your Dutch oven over medium heat. Once hot, add the chopped onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute, just until fragrant—don’t let it burn.
Build the Vegetable Base
Add the sliced cabbage, carrots, and potatoes to the pot. Stir to combine and coat with the oil and aromatics. Cook for about 5 minutes, allowing the cabbage to soften slightly.
Add Seasoning and Liquids
Sprinkle in the smoked paprika, black pepper, salt, crushed red pepper flakes (if using), and drop in the bay leaf. Pour in the broth and white wine. Bring to a simmer and reduce the heat to low. Cover and let it cook for 25 minutes.
Add the Blood Sausage
Carefully add the blood sausage slices. Let them simmer gently in the hot broth for another 10 minutes, just enough to heat through and slightly break down, releasing their flavor into the soup.
Finish and Adjust
Stir in the apple cider vinegar. Taste and adjust seasoning—more salt or a dash more vinegar can brighten the stew. Remove bay leaf before serving.
Serve Hot
Ladle the hot stew into deep bowls and sprinkle with fresh parsley. Serve with crusty bread or plain rice on the side.
Pairings
This hangover stew is rich and bold, making it perfect to pair with contrasting textures and subtle flavors:
- Crusty Rye Bread or Rustic Sourdough: Perfect for soaking up that savory broth.
- Steamed White Rice: A gentle, neutral base that’s reminiscent of many Korean soups and stews, balancing the stronger flavors of the blood sausage.
- Pickled Vegetables: Think sauerkraut, pickled radish, or even Korean kimchi—bright, acidic bites that cut through the richness.
- Cold Beer or Sparkling Water: If you're back on your feet, a crisp beer pairs beautifully with this stew. Otherwise, sparkling water with lemon keeps it refreshing.
Feeling adventurous? Pair this dish with some elements from Japanese soup recipes or Filipino soup recipes—like a soft-boiled egg or a spoonful of chili vinegar.
FAQs
1. What type of blood sausage should I use?
You can use morcilla (Spanish), black pudding (British), or even Kaszanka (Polish) for this dish. The key is to choose one with a decent fat content and strong seasoning. Avoid overly dry or crumbly varieties.
2. Can I substitute the blood sausage?
Yes! While blood sausage provides a unique, rich flavor, you can substitute it with kielbasa, bratwurst, or even spicy Italian sausage. However, it will lose its signature depth. For a vegetarian version, add smoked tofu or mushrooms.
3. Can I make this stew in advance?
Absolutely. In fact, it tastes even better the next day. Just store in the refrigerator and reheat gently on the stove. The flavors meld beautifully over time.
4. Is this similar to Korean hangover soup?
While this dish is rooted in European tradition, its intent aligns closely with Korean hangover soup like haejangguk. Both aim to rehydrate, nourish, and bring comfort after overindulgence. You can even add a poached egg or fermented vegetables for a twist on how to make Korean hangover soup at home.
5. What’s a good broth to use?
A rich beef or chicken broth is ideal. If you want an Asian broth soup vibe, you can add elements like dried shiitake mushrooms or kombu for umami. Or take inspiration from Korean beef soup and simmer beef bones for hours ahead of time.
