Creamy Cabbage & Orzo Stew + A Pizza Appy

Fall is in the air—or at least it should be! Even though it was 88° here in South Carolina, I couldn’t resist making a cozy, hearty bowl of Creamy Cabbage & Orzo Stew. This recipe is inspired by Must Love Garlic’s Creamy Cabbage & Orzo Stew 🌿. I made a few little tweaks to fit what I had on hand, but if you’d like to see the original, you can check it out there!

This stew was everything you want in a weeknight dinner: creamy, comforting, and a little spicy thanks to some hot Italian sausage from my butcher. It came together quickly and filled the house with the most delicious aroma. Perfect for when you want something satisfying but don’t want to be stuck in the kitchen for hours.

What You’ll Need

2 tablespoons organic extra-virgin olive oil
1 lb hot country sausage (I used hot Italian from the butcher)
1 red onion, diced (I used a white onion)
1 tablespoon minced garlic
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
3 oz organic tomato paste
1 tablespoon Worcestershire sauce (I used Organic Tamari)
1 head organic cabbage, chopped
1 cup organic carrots, sliced
5–6 cups beef broth
15 oz organic or Italian tomato sauce
14 oz organic fire roasted diced tomatoes
1 cup orzo
3–4 tablespoons organic brown sugar
½ cup organic heavy cream
1–2 teaspoons sea salt
¼ teaspoon organic ground pepper

How to Make It

Brown & Sauté:
Heat olive oil in a large stock pot over medium heat. Add the sausage and cook, breaking it apart, until browned and crumbled (about 4 minutes). Add diced onions and minced garlic, cooking another 1–2 minutes until fragrant.

Add Vegetables, Seasonings, Broth & Simmer:
Stir in oregano, basil, thyme, tomato paste, Tamari, and brown sugar until combined. Add cabbage, carrots, tomato sauce, fire roasted tomatoes, salt, and pepper. Pour in beef broth, stir, and bring to a gentle bubble. Cover, lower to medium-low, and let simmer for 20 minutes, stirring occasionally.

Add Orzo & Cream:
Stir in the orzo, cover, and simmer another 12–16 minutes until the pasta is tender. Remove from heat and stir in the heavy cream.

And that’s it—dinner is served!

A Pizza Appetizer

Because I can never stop at just one recipe, I also decided to make a little pizza appetizer while the stew simmered. I threw some ingredients into my bread machine and made homemade dough using Thursday Night Pizza’s New York Style Pizza Dough. The recipe calls for bread flour, so my crust turned out a little on the bready side, but still delicious.

For toppings, I brushed the dough with extra-virgin olive oil, sprinkled salt and garlic powder, then added some leftover Kalua pork, Japanese barbecue sauce, and bocconcini mozzarella. I baked it at 500°F for about 15 minutes. Next time I’ll use my pizza oven (not set up yet, so stay tuned 🤣).

Final Thoughts

Between the cozy, spicy stew and the fun little pizza appetizer, dinner was a total hit. It may have been a warm evening in South Carolina, but in my kitchen, it felt like fall. 🍂

If you’re craving a hearty, comforting meal that’s still easy to put together, give this Creamy Cabbage & Orzo Stew a try. And don’t forget to check out the original recipe from Must Love Garlic for the original!

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