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Why You'll Love This meal prep friendly roasted cabbage and sausage stew for winter nights
- Easy to Make Ahead: This recipe can be prepared up to 2 days in advance, making it perfect for meal prep or weeknight dinners.
- Customizable: You can use your favorite type of sausage and add any other vegetables you like to make the recipe your own.
- Comforting and Delicious: The combination of roasted cabbage and sausage is a match made in heaven, and the stew is perfect for cold winter nights.
- Healthy and Nutritious: This recipe is packed with vitamins and minerals from the cabbage and other vegetables, making it a great option for a healthy meal.
- Perfect for Leftovers: You can use leftover sausage and vegetables to make this recipe, reducing food waste and saving you money.
- Freezer Friendly: This recipe can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Easy to Reheat: The stew can be reheated in the microwave or on the stovetop, making it easy to enjoy a hot meal on a busy day.
- Perfect for a Crowd: This recipe makes a large batch of stew, making it perfect for feeding a crowd or meal prep for the week.
Ingredient Breakdown
The key ingredients in this recipe are the sausage, cabbage, carrots, potatoes, and chicken broth. The sausage provides a rich, meaty flavor, while the cabbage adds a nice crunch and a bit of bitterness to balance out the sweetness of the carrots and potatoes. The chicken broth helps to bring all the flavors together and adds moisture to the stew. When selecting the ingredients, look for high-quality sausage that is made with real ingredients and has a good balance of spices. For the cabbage, choose a firm, dense head that is free of blemishes. The carrots and potatoes should be fresh and firm, with no signs of sprouting or mold. You can also customize this recipe by adding other vegetables, such as onions, garlic, or bell peppers, to suit your taste.
How to Make meal prep friendly roasted cabbage and sausage stew for winter nights
Preheat the oven to 400°F (200°C). This will help to roast the cabbage and sausage to perfection.
Cut the cabbage into 1-inch (2.5 cm) pieces and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
Slice the sausage into 1-inch (2.5 cm) pieces and cook in a large skillet over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes.
Add the sliced carrots and potatoes to the skillet with the cooked sausage. Cook for an additional 5 minutes, or until the vegetables are tender.
Pour in the chicken broth and bring the mixture to a simmer. Let cook for 10-15 minutes, or until the liquid has reduced slightly and the flavors have melded together.
Add the roasted cabbage to the skillet with the sausage and vegetable mixture. Stir to combine and cook for an additional 2-3 minutes, or until the cabbage is heated through.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose a sausage that is made with real ingredients and has a good balance of spices. This will help to add depth and flavor to the stew.
Roast the cabbage until it is tender and lightly browned, but still crisp. Overcooking can make it mushy and unappetizing.
Onions, garlic, and bell peppers are all great additions to this stew. They add flavor and texture, and can help to balance out the richness of the sausage.
Choose a large, heavy pot that can hold all the ingredients. A Dutch oven or large saucepan is perfect for this recipe.
Let the stew simmer for at least 10-15 minutes to allow the flavors to meld together. This will help to create a rich, satisfying broth.
Feel free to add your favorite spices or herbs to the stew. Paprika, thyme, and rosemary are all great options.
Serve the stew with some crusty bread or over mashed potatoes for a filling meal. You can also add some steamed vegetables on the side for a well-rounded meal.
This stew freezes well, so feel free to make a large batch and freeze it for later. Simply thaw and reheat when you're ready for a delicious meal.
Common Mistakes to Avoid
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Overcooking the Sausage:
Fix: Cook the sausage until it's browned and cooked through, but still juicy. Overcooking can make it dry and tough.
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Not Browning the Cabbage:
Fix: Roast the cabbage until it's tender and lightly browned, but still crisp. This will help to bring out its natural sweetness and add texture to the stew.
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Not Using Enough Liquid:
Fix: Use enough chicken broth to cover the ingredients and create a rich, satisfying broth. You can always add more liquid if needed, but it's harder to remove excess liquid from the stew.
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Not Seasoning Enough:
Fix: Season the stew liberally with salt and pepper, and don't be afraid to add other spices or herbs to taste. This will help to bring out the flavors of the ingredients and create a delicious, satisfying broth.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Replace the sausage with some sliced portobello mushrooms or vegetarian sausage for a meat-free version of the stew.
Add some canned kidney beans or black beans to the stew for an extra boost of protein and fiber.
Replace the carrots and potatoes with some sliced bell peppers or zucchini for a different twist on the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for easy meal prep.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes well. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for easy meal prep.
What type of sausage should I use?
You can use any type of sausage you like, but I recommend using a smoked sausage or a spicy sausage for the best flavor. Some good options include andouille sausage, kielbasa, or chorizo.
Can I make this recipe vegetarian?
Yes! You can replace the sausage with some sliced portobello mushrooms or vegetarian sausage for a meat-free version of the stew.
Can I add other vegetables to this recipe?
Yes! You can add any other vegetables you like to this recipe. Some good options include diced bell peppers, sliced zucchini, or chopped kale. Just be sure to adjust the cooking time based on the vegetables you add.
How do I reheat this recipe?
You can reheat this recipe in the microwave or on the stovetop. If reheating in the microwave, cover the stew with a microwave-safe lid or plastic wrap and heat on high for 2-3 minutes, or until hot and steaming. If reheating on the stovetop, heat the stew over medium heat, stirring occasionally, until hot and steaming.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the sausage and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours, or until the stew is hot and the flavors have melded together.
meal prep friendly roasted cabbage and sausage stew for winter nights
Ingredients
- 1 head of cabbage, chopped
- 1 pound of sausage, sliced
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of chicken broth
- 1/2 cup of heavy cream
- 2 tablespoons of chopped fresh parsley
Instructions
- Step 1: Preheat the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Roast the cabbage. Place the chopped cabbage on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
- Step 3: Cook the sausage. In a large pot or Dutch oven, cook the sliced sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes.
- Step 4: Soften the onion and garlic. Add the chopped onion and minced garlic to the pot with the cooked sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- Step 5: Add the thyme and broth. Stir in the dried thyme and cook for 1 minute. Then, add the chicken broth to the pot and bring to a boil.
- Step 6: Simmer the stew. Reduce the heat to low and simmer the stew, covered, for 15-20 minutes, or until the flavors have melded together and the cabbage is tender.
- Step 7: Stir in the heavy cream. Stir in the heavy cream and cook for an additional 2-3 minutes, or until the stew has thickened slightly.
- Step 8: Serve and garnish. Serve the stew hot, garnished with chopped fresh parsley and crusty bread on the side, if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: The stew can be made up to a day in advance and refrigerated overnight.
- Substitution: Swap the sausage for chicken or bacon, if desired.
- Pro tip: Use a high-quality chicken broth for the best flavor.
- Variation: Add diced carrots or potatoes to the stew for added nutrition and flavor.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
