Creamy Cabbage & Orzo Stew

Stew is one of my absolute favorite things to cook. There’s just something about throwing a bunch of ingredients into a pot and seeing how the flavors meld together. And I must say, this Creamy Cabbage & Orzo Stew is a winner.

It’s bursting with perfectly balanced flavors and textures. A bit of spice from the sausage, a slight sweetness from the brown sugar, a bit of crunch from the cabbage, and tender orzo all come together to create a dish that is thick, creamy, and oh so cozy.

A perfect fall-time one pot meal for binge watching your favorite series (*cough* Harry Potter *cough*) under a pile of blankets.

• Servings– 8 (about 2 cups each)
• Total Time– 40 minutes

Cabbage Stew Ingredients:

• Hot Country Sausage– this can usually be found near the bacon in the store and generally comes in a 1lb roll. I highly recommend getting a spicy version of sausage. It adds more flavor than heat and creates a great contrast with the other sweet/savory elements of the stew.
• Green Cabbage– the main vegetable of your stew. The cabbage cooks down well, but still has a slight crunch giving the stew a fantastic texture. This can also be switched for red cabbage.
• Carrots– sliced. I like to use baby carrots for stew to have smaller more uniform bites.
• Red Onion– red onions are a bit milder than white, bringing a slight spice and texture without being overpowering.
• Garlic– always.
• Beef Broth– beef broth has a strong, rich flavor making it great for a hearty fall soup.
• Canned Fire Roasted Diced Tomatoes– fire roasted tomatoes are a bit sweet and have a slightly smoky flavor.
• Tomato Paste– tomato paste adds a lot of flavor without adding a lot of liquid, helping keep the stew thick.
• Worcestershire Sauce– a deep and robust sauce with notes of anchovies, garlic, vinegar, and molasses. When I smell it I immediately think ‘steakhouse’.
• Brown Sugar– don’t skip this! Brown sugar adds a bit of sweetness and really balances the the over-all flavor.
• Heavy Cream– to add a lush creamy, element.
• Orzo Pasta– a short cut pasta that looks similar to a grain of rice.
• Spices– dried oregano, dried basil, dried thyme, salt & pepper

Substitutions & Variations:

• If you aren’t a fan of spice, try using a different sausage such a sage or maple. Maple sausage works really well with the already present brown sugar and adds an extra level of sweetness.
• To make stew without sausage, cook onions and garlic in 1 tbsp of butter and continue the recipe as normal.
• Can’t find orzo? Try using a different variety of short grain pasta such as Ditalini, Small Elbow Macaroni, Broken Spaghetti, Stelline, or Acini de Pepe.

Equipment Needed:

This post contains affiliate links.

• Knife
• Cutting Board
• Large Stock Pot
• Spatula
• Ladle

How to Make Cabbage Stew:

• Brown Sausage & Saute Onions & Garlic:
  • Add a bit of neutral cooking oil to a large stock pot over medium heat. Add hot country sausage and cook and break apart until browned and crumbled- about 4 minutes.
  • Add diced red onions and minced garlic cloves to pot. Continue cooking and stirring 1-2 minutes until garlic is fragrant and just beginning to brown.

• Add Vegetables, Seasonings, Broth & Simmer:
  • Stir in dried oregano, dried basil, dried thyme, tomato paste, Worcestershire sauce, and brown sugar. Stir until fully combined.
  • Add chopped cabbage, sliced carrots, tomato sauce, fire roasted diced tomatoes, salt, and pepper.
  • Pour beef broth over everything and give it a quick stir to combine. Turn heat to medium- high.
  • Once broth begins to bubble cover pot with a lid, and turn heat down to medium-low. Allow stew to simmer for 20 minutes, stirring occasionally.

• Add Orzo & Cream: Add orzo pasta to pot. Stir to combine, re-cover, and allow to simmer for 12-16 minutes more minutes until pasta is tender. After pasta has cooked, remove pot from heat and stir in heavy cream. Grab the comfiest blankets & make yourself a giant bowl.

Cabbage Stew Leftovers:

• Store leftover cabbage soup in an airtight container. When stored properly in the refrigerator, soup will last 3-4 days.
• To reheat, add stew to a saucepan over low heat. Stir often until warmed through.
• Stew can be frozen for up to 2 months.

Tips & Recipe Notes:

• Don’t skip on the brown sugar! It adds a sweetness that truly balances the whole flavor.
• Instead of orzo, Ditalini, Small Elbow Macaroni, Broken Spaghetti, or Stelline can be used.

More Soup Recipes You Will Love:

• (The Best) Slow Cooker Chili– an easy set-it and forget it Slow Cooker Chili full of robust flavors and balanced sweet brown sugar and cocoa powder.
• Garlic & Bacon Brothy Beans– Beans and broth simmered with garlic, shallot, bacon, rosemary, and thyme.
• Creamy Sausage, Kale, & Ravioli Soup– filled with sausage, cheesy ravioli, cream, fresh vegetables, and Parmesan and only takes 30 minutes.

Follow me on Instagram and Pinterest for more delicious recipes and tips for RV Living!

This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I only suggest products that I have used and love! Thank you so much for your support, it helps me keep Must Love Garlic up and running!