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
Ingredients
- 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
Instructions
- 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!
Disclaimer: The views and opinions expressed on South Carolina Wild are solely those of the authors, and do not reflect official policies, positions, or endorsements of activity or products by the South Carolina Department of Natural Resources.
