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
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
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.
CABBAGE BREDIE (STEW)
In the Cape Maly Cookbook by Faldelah Williams she says that Bredies is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle and it is impossible to separate the one from the other. The unique flavour of the bredie is determined by the vegetable used. Although almost any vegetable can be used the meat is almost always lamb or mutton. Mutton is ideal for bredies as the long slow simmering tenderizes it and brings out the full flavour. Recipes for bredies have been handed down through many generations and they changed very little in character over the years. The flavour is delicious that there is no need for additional herbs and spices.
Provided by muffin207
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
- Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
- Add meat and simmer slowly till meat is done and well browned.
- Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
- Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
- Sprinkle with nutmeg before serving.
- Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
- Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.
Nutrition Facts : Calories 268.7, Fat 7.5, SaturatedFat 1.1, Sodium 890.4, Carbohydrate 48, Fiber 11.1, Sugar 11, Protein 6.9
STEWED CABBAGE
This is a family favorite that my mother-in-law fixed for me while I was visiting her home last year. Serve over white rice, if desired.
Provided by Kim
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
- Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 6.1 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 331.2 mg, Sugar 12.8 g
CABBAGE STEW
Make and share this Cabbage Stew recipe from Food.com.
Provided by kolibri
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop onions, bacon or pork, potatoes and carrots.
- Fry onion and bacon or pork until onion is soft.
- Add the cabbage, fry for 10 minutes until it starts to soften.
- Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
- Serve with lingonberry or cranberry jam.
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