Cabbage Stew Recipes

CABBAGE ROLL STEW

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.

CABBAGE PATCH STEW

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.

STEWED CABBAGE

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.

CABBAGE STEW

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.

BEEF CABBAGE STEW

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.

AFRICAN CABBAGE STEW

Steps:

• Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.
• Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.
• Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

GROUND BEEF AND CABBAGE STEW

Steps:

• In dutch oven, saute beef, celery, and onions for 5 minutes.
• Add remaining ingredients; bring to a boil.
• Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.

KIELBASA CABBAGE STEW

Steps:

• In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF AND CABBAGE STEW

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.

EASY CABBAGE STEW

Steps:

• Place Cabbage in large Dutch Oven pan and barely cover with water. Place on top of stove on medium high heat.
• Add rest of ingredients in order as listed.
• Cook until all vegetables are just tender. Add water as needed to keep ingredients covered.

PORK AND CABBAGE STEW

Steps:

• Place flour in medium bowl, add celery seed, then place pork in bowl and mix until meat is throughly covered with flour.
• Heat olive oil in skillet, add pork and sautee, shaking time to time until pork is lightly browned about 10 minutes.
• Add paprika and sliced onions. Toss a few more minutes, then add cabbage, tomato puree, vinegar and water.
• Season with salt.
• Simmer on low heat for about 1 1/2 hours or until meat is done.
• Add a dollop of sour cream on each -- and enjoy!

CABBAGE BREDIE (STEW)

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.