Welcome back to Our Kitchen! What’s better on a chilly Monday than warm, hearty stew? On the menu tonight, hog and cabbage stew.
Hog and Cabbage Stew
- 1 lb. Hog Sausage
- 1 medium Onion (chopped)
- 1 tbsp. Garlic (minced)
- 1 small Head of Cabbage (chopped)
- 1 cup Carrots (chopped)
- 15 oz. Tomato Sauce
- 14 oz. Fire Roasted Diced Tomatoes
- 3 oz. Tomato Paste
- 1 tbsp. Worcestershire Sauce
- 3 tbsp. Brown Sugar
- 1 tsp. Dried Thyme
- 1 tsp. Italian Seasoning
- Salt and Black Pepper (to taste)
- 5 cups Beef Broth
- 1 cup Orzo
- 1/2 cup Heavy Cream
In a 10 qt. or larger stock pot, brown sausage over medium heat.
Add onion and garlic and continue to cook for 1-2 minutes, or until fragrant.
Add cabbage, carrots, tomato sauce, diced tomatoes, tomato paste, worcestershire sauce, brown sugar, seasonings, and beef broth.
Bring to a boil, cover, and turn heat down to medium-low to simmer for 20 minutes.
Add orzo, re-cover, and simmer for 10-12 more minutes, or until pasta is tender.
Stir in heavy cream.
Serve hot and enjoy!
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