Beef Cabbage Hash Recipes

GROUND BEEF AND CABBAGE

Ground Beef and Cabbage image

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

Ingredients

1 large head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 onion, halved and thinly sliced
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1 pound lean ground beef

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 CABBAGE HASH

Beef Cabbage Hash image

Make and share this Beef Cabbage Hash recipe from Food.com.

Provided by nnreq

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large skillet, cook beef over a medium heat until no longer pink;drain.
Add remaining ingredients.
Cover and cook over a medium-high heat for 10 minutes or until potatoes are tender.

Nutrition Facts : Calories 395.4, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 677.1, Carbohydrate 35.1, Fiber 4.9, Sugar 5, Protein 25

CORNED BEEF AND CABBAGE HASH

Corned Beef and Cabbage Hash image

My mom sent me this recipe from the March 18, 2009 Orlando Sentinel. It is from a syndicated column called "Seriously Simple" by Diane Rossen Worthington. The article reads: "Corned beef and cabbage might be the ultimate simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. I use St. Patrick's Day as an excuse to serve the dish for dinner; but I mostly like it for corned beef hash later in the week. Corned beef hash had become so popular in America by the mid-19th Century that diners and lunch counters offering some form of the dish on their menus were nicknamed hash houses. One variation on this dish is red flannel hash, which is made by adding 2 or 3 cooked, peeled and cubed beets to the mixture. Adding briny cooked cabbage brings in a bold flavor dimension. I like to serve the hash in small ramekins for brunch with scrambled eggs or poached eggs." The recipe recommends the following: "Also try Yukon gold potatoes for the hash. The hash may be prepared up to 2 days ahead, covered and refrigerated. Reheat in a skillet over medium heat. Serve the hash topped with poached eggs, if you like." I haven't tried this yet, but putting it here for safekeeping. Let me know how you like it! I will say I like my hash baked in individual ramekins with an egg nested into each one to bake. If you do this, my general rule is 325 for 30 minutes or until the egg is set as much as you like. Enjoy!

Provided by DeniseBC

Categories < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs red potatoes, peeled and cut into 1/4-inch cubes
3 cups cubed cooked corned beef (1/4-inch cubes)
1 cup finely chopped cooked cabbage
1/2 cup whipping cream or 1/2 cup half-and-half
2 tablespoons finely chopped parsley
8 parsley sprigs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
fresh ground pepper
2 tablespoons vegetable oil
1 large onion, finely chopped

Steps:

Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.

BEEF CABBAGE HASH

Beef Cabbage Hash image

"As a busy working mother of two, I often rely on this comforting all-in-one skillet recipe when we need a quick meal," relates Penny Wolverton of Parsons, Kansas. It's simple, satisfying and costs only 55 cents for each serving.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.

Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

CORNED BEEF AND CABBAGE HASH

Corned Beef and Cabbage Hash image

Make and share this Corned Beef and Cabbage Hash recipe from Food.com.

Provided by Diana Adcock

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 medium potatoes, peed and cut into 1 inch cubes
2 -4 tablespoons vegetable oil
1 large onion, coarsely chopped
5 cups shredded cabbage
1 can corned beef, crumbled
1/2 teaspoon caraway seed
1/2 teaspoon pepper
1/4-1/2 teaspoon salt

Steps:

In a large skillet over medium heat saute the potatoes in the oil until tender and lightly brown, about 15 minutes.
Add more oil if needed.
Add the onion and saute for 2 minutes more.
Add the cabbage, corned beef, caraway seeds, salt and pepper.
Lower heat to medium low, cover and cook for another 10 minutes, stirring occasionally.
Let cook for another 8 minutes not stirring at all.
Remove lid and cover hash with a plate, invert and serve.

Nutrition Facts : Calories 262.4, Fat 7.2, SaturatedFat 1, Sodium 175.2, Carbohydrate 46.2, Fiber 7.4, Sugar 6.4, Protein 6

CANNED CORNED BEEF AND CABBAGE

Canned Corned Beef and Cabbage image

Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.

Provided by Keani

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

2 (12 ounce) cans corned beef
1 tablespoon soy sauce
½ teaspoon Italian seasoning
1 pinch ground black pepper to taste
2 (12 ounce) cans tomato sauce
1 ½ medium heads cabbage, chopped

Steps:

Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g

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