Hamburger Cabbage 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.

HAMBURGER & CABBAGE

Steps:

• 1. In a large pot, brown the ground beef with the garlic and onion. Don't drain the fat (if you use high-fat ground beef, you may want to remove part of the grease, but some is needed for flavor-this is still a very low-calorie dish).
• 2. Chop the cabbage coarsely (large chop) and add on top of the ground beef. Add salt and pepper. Cover kettle. Push cabbage down if necessary. It will cook down quickly. Reduce heat to low. Cook until the cabbage is tender...about 45 minutes.
• 3. Stir hamburger and cabbage together, and serve in bowls.
• 4. Variation: When the cabbage is tender crisp, stir in a large can of chopped tomatoes with the juice (and maybe a dash of cayenne pepper and ¼ -½ tsp. of turmeric, if we're in the mood for a little heat.). Add a can of Ro-Tel tomatoes or ½-1 cup of chunky salsa, if desired. Continue cooking until the cabbage is done and the tomatoes are hot. Stir everything together and serve in bowls. This variation will be more like soup, although it still won't have a lot of liquid. Sometimes we add some brown Minute Rice right at the end, too. If you do this, you need to increase the liquid somehow: add some tomato juice or water or chicken broth. As you can see, this is a very forgiving recipe that will let you adjust it to your "taste of the day" or the taste of the people you're serving it to.

HAMBURGER STEW WITH CABBAGE

Steps:

• Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes.
• Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.

CABBAGE HAMBURGER BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

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.

CABBAGE AND HAMBURGER SKILLET

Steps:

• Brown the ground beef dry in a large non stick pan.
• While the beef is cooking remove the stem from the cabbage and quarter it. You can leave it quartered if wanted, I do from time to time but I like it better when I slice the cabbage. I usually take the quarters and slice it into relatively thin 1/2" strips. It cooks quicker that way.
• After the beef has been browned add the cabbage, can of stewed tomatoes and the soy sauce. Cover and simmer for 30 minutes or until the cabbage is done. Don't add any water as the cabbage will release plenty as it cooks. Enjoy!

HAMBURGER SOUP WITH CABBAGE

Steps:

• Heat oil in a large skillet over medium-high heat. Cook and stir ground beef and onions in the hot skillet until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
• Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.