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 tablespoon 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.

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 & Stew Recipes You Will Love:

• (The Best) Slow Cooker Chili
• Garlic & Bacon Brothy Beans
• Creamy Sausage, Kale, & Ravioli Soup
• Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
• Crock-Pot Chicken Pot Pie Gnocchi Soup
• Easy Spicy Sausage & White Bean Soup

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