Sausage Stroganoff
with cabbage / roasted broccoli
Zesty Italian sausage and cabbage pair up for this tasty stroganoff variation. It's a fun twist on a classic, but still creamy and comforting just like the original.
Smarts: Leaving the cabbage slightly firm gives the dish some added texture, but feel free to cook it longer if you prefer it tender and silky.
Ingredients
- Cabbage, green - 12 oz , thinly sliced (sub coleslaw mix)
- Garlic - 2 cloves , chopped
- Shallots - 1 clove , chopped
- Flour, all-purpose - 3 Tbsp
- Italian seasoning - 1 tsp
- Salt - 3/4 tsp
- Paprika - 1/2 tsp
- Black pepper - 1/4 tsp
- Pasta, penne - 8 oz (sub any short pasta shape)
- Oil, cooking - 1 Tbsp
- Sausage, ground Italian - 1 lb
- Wine, white - 1/2 cup (sub stock)
- Stock, any type - 1 1/2 cups
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
- Broccoli - 12 oz , florets
- Oil, cooking - 1 Tbsp
- Garlic powder - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Lemon juice - 2 tsp
Prep
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Broccoli / Cabbage / Garlic / Shallots - (If prepping right before cooking, get oven heating and water boiling for pasta before continuing.) Prep as directed. Store broccoli and cabbage in their own separate containers. Combine garlic and shallots together in a third container. (Can be done up to 5 days ahead)
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Make seasoning mix - Combine flour, Italian seasoning, salt, paprika, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Make
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Heat oven to 400F / 204 C.
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Bring a large stockpot of water to a boil. Season the water well with some salt. When water in the stockpot is boiling, add pasta and boil until al dente (tender but not soggy). Reserve ½ cup of the pasta water (amount for 4 servings; adjust if customizing), then drain.
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Toss broccoli with cooking oil (portion for broccoli), garlic powder, red pepper flakes (if using), and some salt and pepper. Spread broccoli out onto a baking sheet. Transfer to the oven and roast until broccoli is tender and browning in places, 18 to 20 minutes. Sprinkle with lemon juice, transfer to a serving bowl, and cover to keep warm.
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While pasta and broccoli cook, heat a large skillet with cooking oil (portion for stroganoff) over medium heat. Add garlic and shallots and saute until fragrant and beginning to soften, 2 to 3 minutes. Add sausage and saute until browned and nearly cooked through, breaking it apart as it cooks, 5 to 6 minutes.
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Fold in cabbage with a pinch of salt and continue to cook until cabbage is crisp-tender, 5 to 6 minutes (add a small splash of water if the pan seems dry).
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Sprinkle seasoning mix over cabbage and stir until there are no dry spots left.
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Slowly pour in wine and stock and stir to break up any lumps. Reduce heat to low and cover with a lid. Simmer gently until sauce thickens and cabbage is just tender, 6 to 7 minutes more (the cabbage will still have a bit of firmness to it, so if you want it very tender and silky, continue to cook it until it’s just the way you like it).
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Remove from heat and stir in sour cream. Taste and season with some more salt and pepper, if needed.
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Fold pasta into sauce. Add reserved pasta water a little bit at a time (if needed) until the sauce reaches your desired consistency.
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Serve sausage stroganoff with roasted broccoli on the side. Enjoy!
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