Golden Sausage and Cabbage Stew

With frigid winter evenings looming just around the corner, this hearty, delicious stew is definitely one to have in your arsenal! Originally found HERE on The Cozy Apron, it has fast become one of our favorite warm-you-up-from-the-inside-out recipes!

Golden Sausage and Cabbage Stew

1 tablespoon olive oil
1 (14 ounce) package smoked turkey sausage, cut into bite-size slices
1 sweet onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds
• Pinch salt
2 cloves garlic, finely chopped (or 3...we like it very garlic-y!)
1 cup lager beer
2 russet potatoes, peeled and cubed to bite-size pieces
2 ½ cups hot chicken stock
1 tablespoons apple cider vinegar
 

Place a large pot over medium-high heat, and add the olive oil. Once the oil is hot, add in the smoked sausage, and allow the slices to caramelize and brown in the oil a bit, for 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize for another few minutes, until golden-brown and softened; add in the sliced cabbage, stir to combine, and allow the cabbage to soften.

Add in the black pepper, caraway seeds and the pinch of salt, and stir to combine. Next, stir in the garlic, and once it becomes aromatic, add the cup of lager, and combine. Allow the beer to slightly reduce for about 3 minutes or so.

Stir in the cubed potatoes and the hot chicken stock, and allow the mixture to come to the boil.- Place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.

Remove from heat, and finish the stew by stirring in the apple cider vinegar and serve piping hot.

We love it accompanied by crostini topped with thin apple slices and brie. :-) I can just taste it now...

Overnight Breakfast Casserole

Originally from BHG, below you'll find my modifications to this savory bread casserole. Also good if you enjoy breakfast for dinner!

 Overnight Breakfast Casserole

1 sweet onion, thinly sliced
2 cups broccoli florets
5 egg whites
1 1/3 cups milk
1 t dried basil
1 t garlic powder
1/4 t salt
1/4 t pepper
4 cups "everything" french bread cut into 1" cubes
4 oz reduced fat cheddar cheese, cut into 1/2" cubes
6 fully cooked turkey sausage links, chopped

In a large skillet, drizzle a tablespoon of olive oil to coat. Add onion, cover and cook on medium-low for 15 minutes, stirring occasionally. Uncover and cook over medium heat until caramelized, about 5 minutes.

Meanwhile, in a small saucepan cook broccoli for 3 minutes in enough water to cover. Drain.
In a large bowl, combine egg whites, milk, basil, garlic, salt, and pepper. Stir in bread cubes, broccoli, caramelized onion, cheese, and sausage. Transfer to a 2 quart square or round baking dish, cover with aluminum foil, and chill overnight (2-24 hours).

Preheat oven to 325. Bake casserole, covered, for 20 minutes. Uncover and bake 20-30 minutes more or until knife inserted near the center comes out clean. Let stand 10 minutes before serving.