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
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, POTATO, AND TOMATO SOUP
A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.
Provided by ladykristianna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
- Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g
BEEF AND CABBAGE (LAZY GOLUMPKI)
Grew up eating golumpki. Yes I'm mostly Polish, but always wanted more sauce on them and didn't like the 'mushiness' of the burger inside. This is the version I came up with and hope you enjoy!
Provided by cjsmart
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
- Bake in the preheated oven until bubbling, about 45 minutes.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 36.7 g, Cholesterol 34.8 mg, Fat 9.9 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 726.7 mg, Sugar 10.1 g
TOMATO BEEF BARLEY SOUP
When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.
Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
GROUND BEEF AND CABBAGE
My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...
Provided by mtgraham2
Categories Everyday Cooking
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.3 g, Cholesterol 49.6 mg, Fat 9.5 g, Fiber 6.7 g, Protein 18.1 g, SaturatedFat 3.7 g, Sodium 190.7 mg, Sugar 10 g
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
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