CABBAGE PATCH STEW
"On a chilly day, a hearty helping of this recipe is a welcome treat when you come home in the evening," suggests Violet Beard of Marshall, Illinois.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.
Nutrition Facts : Calories 170 calories, Fat 5g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
PANTRY SHORTAGE CABBAGE STEW
Make and share this Pantry Shortage Cabbage Stew recipe from Food.com.
Provided by pantry shortage
Categories Stew
Time 25m
Yield 10 to 12 1 cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Begin by browning beef in skillet, while the beef is browning, pulse in a blender, the canned ingredients , and the bullion cube. Pour the tomatoe pur'e into a large soup pot. Add 4 to 6 cups of water to the tomatoe mixture and heat on high to boil. While the beef is still browning, shred the cabbage , and mince the onion . Drain the meat if needed, and return to the pan , add the cabbage and onion at this point , allow to saute until wilted. Meanwhile add 1 envelope of lipton vegetable soup to the tomatoe base, stir and reduce to medium heat. Add the Meat/Onion/Cabbage mixture to the base. Add salt.Stirr and Simmer on medium heat until all flavors are blended and cabbage/onions are thoroughly cooked. ( approx 10 minutes or more).
- Add water if the soup seems too thick or chunky to your taste.
Nutrition Facts : Calories 145.2, Fat 7.2, SaturatedFat 2.8, Cholesterol 31, Sodium 747.6, Carbohydrate 10.6, Fiber 2.4, Sugar 5.9, Protein 10.6
CABBAGE ROLL STEW
A head of cabbage seems like it never ends. Here's a delicious way to use it up. My husband is this stew's biggest fan. -Pamela Kennemer, Sand Springs, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings (3 quarts)
Number Of Ingredients 15
Steps:
- Mix first 9 ingredients. Place cabbage in a 5- or 6-qt. slow cooker., In a large skillet, cook and crumble beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; drain. Spoon over cabbage; top with tomato mixture., Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. If desired, serve with rice and sprinkle with parsley.Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 195 calories, Fat 11g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.
BEEF CABBAGE STEW
This is one of my favorite meals since I don't have to stand over the stove or dirty a lot of pots and pans to prepare it. With six in the family, we have enough dishes to wash after each meal!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. , Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender. , Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf.
Nutrition Facts : Calories 194 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 402mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
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BOSNIAN CABBAGE STEW [BOSANSKI LONAC]
From all-thats-jas.com
4.9/5 (8)Total Time 45 minsCategory Main CourseCalories 415 per serving
- Drizzle the bottom of an instant pot with two tablespoons of vegetable oil. Add half the cabbage and press down a bit with your hand.
- Place the meat over the cabbage, then layer the chopped onion, tomato, carrot, pepper, and garlic.
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- Heat a large, heavy-bottomed pot over medium heat. Once heated, pour in the oil. Add the onions, carrots, and celery to the pot and stir. Add the lentils. The vegetables will begin to get soft and break down and the lentils will crisp up a little, about 5 minutes. Lower heat if vegetables and lentils begin to brown too much.
- Add the paprika, thyme, and garlic to the pot and stir until fragrant, about 1 minute. Season everything with salt and pepper.
- Add in the cabbage, and chickpeas to the pot and stir to coat in the spices and oil. Season everything again with salt and pepper. Add the plum tomatoes and stir it all together, breaking up tomatoes with spoon a little bit as you stir. Add the vegetable stock to the pot and stir.
- Bring the soup to a boil. Once boiling, lower the heat to a simmer and cook uncovered until lentils are tender, stirring occasionally, for about 30-40 minutes. You want all the flavors to meld nicely and for the cabbage to be very tender.
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