Beef And Cabbage Slop Recipes
BEEF AND CABBAGE STEW
I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.
Provided by Paul
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
- Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
- Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g
BEEF AND CABBAGE SOUP
Beef and Cabbage soup is so hearty and filled with beef and tons of amazing and tender veggies. This soup is healthy and delicious and full of flavor!
Provided by Alyssa Rivers
Categories Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
- Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.
Nutrition Facts : Calories 573 kcal, Carbohydrate 49 g, Protein 63 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 49812 mg, Fiber 5 g, Sugar 38 g, ServingSize 1 serving
CABBAGE AND BEEF SOUP
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
CABBAGE BEEF SOUP
Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!
Provided by NANCYSCOTT1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 8h20m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
- Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
Nutrition Facts : Calories 210.7 calories, Carbohydrate 20.3 g, Cholesterol 27.6 mg, Fat 8.7 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.6 g, Sodium 1154.2 mg, Sugar 4.2 g
BEEF AND RED CABBAGE SOUP
A hearty red cabbage soup that I came up with to use up some leftovers.
Provided by Mike E
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
- Reduce heat, cover, and simmer for 2 hours.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 22.7 g, Cholesterol 46.4 mg, Fat 12.9 g, Fiber 5.9 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 1749.9 mg, Sugar 8 g
BEEF AND CABBAGE SLOP
This is a variation on the Silverhydra meat slop. It's intended as a large batch of muscle fuel for those who work out a lot, especially weightlifters. You can double the quantities if you have a very large pot. The red cabbage can be substituted with white, you can add or substitute the other vegetables as you like and adjust the spiciness to your own taste.
Provided by Mazikeen
Categories One Dish Meal
Time 1h20m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Shred the cabbage.
- Combine the cabbage with the chopped tomatoes in a large pot over medium heat.
- Separately, brown the beef in a non-stick pan.
- Add beef, other vegetables and spices.
- Cover and cook for 60 minutes or until it's done.
Nutrition Facts : Calories 250.1, Fat 10.7, SaturatedFat 4.3, Cholesterol 62.1, Sodium 116.8, Carbohydrate 19.4, Fiber 5.9, Sugar 11, Protein 22
HEARTY CABBAGE & BEEF SOUP
This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.
Provided by Ellen Brody
Categories Beans
Time 1h20m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown beef, drain.
- Add all remaining ingredients except parsley.
- Bring to a boil.
- Reduce heat and simmer, covered, for 1 hour.
- Garnish with parsley.
- *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.
Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 1.7, Cholesterol 24.8, Sodium 494.5, Carbohydrate 11.1, Fiber 3.9, Sugar 4.1, Protein 11
CABBAGE AND GROUND BEEF SOUP
A recipe from Coup de Pouce. I made it today and it's very good and filling. It's an healthy recipe.
Provided by Boomette
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
- In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
- Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.
Nutrition Facts : Calories 295.6, Fat 12.3, SaturatedFat 4, Cholesterol 55.3, Sodium 529.6, Carbohydrate 26.1, Fiber 3.9, Sugar 6.7, Protein 20.3
CABBAGE AND BEEF SOUP
Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!
Provided by Manda
Categories Vegetable
Time 1h30m
Yield 3 quarts, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot or dutch oven, brown beef and onion.
- Add all ingredients except parsley.
- Bring to boil.
- Reduce heat and simmer, covered, for 1 hour.
- You may add extra water if you like a thinner soup.
- Garnish with parsley to serve.
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