Ok, so how is the body supposed to adjust to winter when the season was so mild until now? It was 75 degrees on Christmas Eve here, and now the cold has finally arrived. We’re freezing — and honestly, I’m glad for the excuse to make warming comfort food.

Lately I’ve been on a soup and stew kick because when the cold actually bites, nothing beats a hot, filling bowl. I decided to make a version of cabbage rolls deconstructed into a rich, hearty stew — an “unstuffed cabbage” stew — and used Italian sausage instead of ground beef. The sausage added great flavor and kept the dish juicy and satisfying.

I started by sautéing the sausage and onions. Surprisingly, with the brand I used there was hardly any grease left in the pan, so next time I’ll do everything in one pot. If you prefer to streamline this, cook the sausage and vegetables right in the stock pot and skip the extra pan. Note: I used mild Italian sausage; fattier brands may produce more grease.

This stew combines the classic elements of stuffed cabbage rolls — cabbage, tomato sauce, aromatic herbs, and a touch of sweetness — with extra vegetables and rice to make a complete, comforting meal. It’s thick, savory, and perfect for a chilly day.

I served the stew with cheesy bread “dunkers.” I topped Texas toast with a blend of mozzarella and provolone, sprinkled a little garlic salt and dried parsley, broiled until melted, and cut into sticks perfect for dipping. The cheesy toast adds a nostalgic, gooey element that kids and adults love and makes the meal feel extra cozy.

My husband surprised me by loving the stew, so the ham-and-bean soup I considered making never happened. This one-pot-style meal won him over, and it’s easy enough to please a family with different tastes. The vegetables blend into the savory sauce, and the cheesy dunkers are an irresistible bonus.

If winter has you reaching for warm, filling food, this unstuffed cabbage stew with sausage is a great choice. It’s generous, easy to make, and pairs perfectly with cheesy bread for dunking. Enjoy, and stay warm!

Yield: 8 – 10 servings

Hearty Unstuffed Cabbage Soup with Sausage

Ingredients

• 1 lb. good mild Italian sausage such as Johnsonville’s
• 1 large onion, chopped
• 1/4 tsp. coarse ground black pepper
• 2 (24 oz.) jars tomato & basil pasta sauce (about 6 cups)
• 1 (6 oz.) can Italian herb tomato paste
• 2 cups beef broth
• 1 (10 1/2 oz.) can beef consommé
• 1/2 tsp. dried oregano
• 1/2 tsp. dried Italian seasoning
• 1/2 tsp. dried basil
• 1/4 tsp. dried thyme, crushed between fingers
• 1 1/2 Tbsp. dark brown sugar (2 Tbsp. if you prefer sweeter)
• 1 large clove garlic, minced
• 2 Tbsp. ketchup
• 1 Tbsp. Better Than Bouillon beef base dissolved into 2 cups boiling water
• 1 (14.5 oz.) can stewed tomatoes (break up by hand when adding)
• 1/2 of a small head cabbage, cut into 1 – 1 1/2″ pieces
• 2 ribs celery, sliced
• 1 cup sweet baby carrots, sliced
• 4 Tbsp. butter
• 1 cup uncooked long-grain white rice
• 1 bay leaf
• 1/2 – 1 tsp. kosher salt, to taste

Instructions

1. In a large stock pot, add sausage, onion and sprinkle with pepper. Break the sausage into chunks while cooking. Sauté until the meat is fully cooked and no longer pink.
2. Add the remaining ingredients except the rice. Bring to a simmer over medium heat, cover, reduce the heat, and cook, simmering, for 8–10 minutes.
3. Add the rice, stir, recover, and simmer over low heat until the rice and vegetables are tender, about 15 minutes. Stir occasionally to prevent sticking.
4. Remove from heat and let sit, covered, for 5–10 minutes before serving.
5. For cheesy toast dunkers: Top Texas Toast slices with a mozzarella and provolone blend, sprinkle lightly with garlic salt and dried parsley, broil until the cheese melts, and cut each slice into three dunking sticks. Plan 2–3 dunkers per serving.