Cabbage With Meat Sauce Recipes

GROUND BEEF AND CHOPPED CABBAGE

Steps:

• Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
• Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
• Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

SAUCY BEEF AND CABBAGE DINNER

Steps:

• In a Dutch oven, cook the beef, onion and mushrooms over medium heat until meat is no longer pink; drain. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until cabbage and rice are tender, 15-20 minutes.

GROUND BEEF AND CABBAGE

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.

SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE

Steps:

• Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
• Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
• Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.

CABBAGE WITH MEAT SAUCE

Steps:

• In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain. Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour. Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes. Transfer to a serving platter; top with the meat sauce.

IRISH MEATLOAF WITH CABBAGE CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry powder, oregano, salt, eggs and onions until well mixed. Add the breadcrumbs and mix well. Let stand for 5 to 10 minutes. Shape into a log.
• On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on. Place some celery sticks on top of the meatloaf (to keep the aluminum foil off of the top of the meatloaf), cover with foil and bake for 45 minutes. Remove the foil and continue to bake to let it crisp up, about 15 minutes more.
• Slice and serve with the Cabbage Cream Sauce on the side.
• Heat a medium pot and add the oil. Brown the garlic, and then add the cabbage and saute until translucent. Deglaze the pot with the sherry, and then simmer until reduced by about half. Add the heavy cream and reduce by half again. Add salt and pepper to taste. Fold in the butter and serve hot.

CABBAGE WITH MEAT SAUCE

Steps:

• In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain.
• Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour.
• Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes.
• Transfer to a serving platter and top with the meat sauce.

CABBAGE WITH MUSTARD SAUCE

Steps:

• Steam cabbage in a vegetable steamer or cover and steam in a microwave. Set aside but keep warm.
• In a small skillet, saute onions in olive oil until onions are translucent and tender. Remove onions from oil Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce.
• Add the mustard; stir well. Return the onions to the mixture; stir well, heating on low for two minutes. Add tad more milk if too thick.
• Place cabbage wedges in a serving dish, and pour sauce down the middle. Sprinkle with pepper.