Irish Cabbage And Meatball Stew Recipes

IRISH CABBAGE AND MEATBALL STEW

Steps:

• Mix Ground Beef, Parsley, 1 teaspoon Beef Bouillon, onion soup mix, bread crumbs, eggs, worcestershire. Mix and roll your meatballs to golf ball size.
• Bake at 375 degrees on sheet tray with wax paper liner, for 20 minutes to brown. Then set to side to cool a bit. (They will break apart in stew)
• While meatballs brown, Fill a 10 quart pot with four cups of water, the rest of the bouillion, the whole can or bottle of V-8, both cans of whole tomatoes and juice, and let it start heating up on med high.
• Peel and cut 3 lbs of potatoes, rinse and set to side.
• Cut up cabbage in large chucks. Set to side. (They will soften and spread out when they simmer).
• Open, rinse and drain carrots. Set to side with potatoes and cabbage.
• Turn the Tomato Broth up to high, allow to come to boil and begin to gradually add the cut vegetables into the pot starting with the Cabbage first, then the potatoes, and lastly the carrots. Fold the ingredients gently as they boil for 2 minutes. Then reduce the heat to medium and allow to simmer.
• After the mixture has simmered for about 20 minutes, add the meatballs and fold them into the stew. They will begin to break into chuck, but that's ok. Turn the heat to low.
• Allow the ingredients to simmer on low for 30 minutes. Remove from heat and let stand for 10 minutes. Then it's ready to serve.

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.

CABBAGE & MEATBALLS

Steps:

• Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture., Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.