Beefy Cabbage Stew Recipes

BEEF AND CABBAGE SOUP

Steps:

• In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
• Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.

BEEFY CABBAGE STEW

Steps:

• In a large pot over medium heat, cook beef until brown; drain.
• Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.

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.

SLOW-COOKER KOREAN BEEF & CABBAGE STEW

Steps:

• Heat the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, turning once, until well browned, about 10 minutes. Transfer the beef to a 5- to 6-quart slow cooker.
• Add the wine, brown sugar, and soy sauce to the skillet; bring to a boil over medium-high. Pour the wine mixture over the beef in the slow cooker. Stir the stock, onion halves, garlic, and jalapeño into the slow cooker; cover and cook on LOW until the beef is very tender, 7 to 8 hours.
• Using a slotted spoon, remove the onions from the slow cooker and discard; transfer the beef to a large bowl. Coarsely shred the beef using 2 forks; return the beef to the slow cooker. Stir in the cabbage, salt, and pepper. Cover and cook on LOW until the cabbage is wilted, about 10 minutes. Ladle the stew into bowls; top evenly with the kimchi and scallions.

BEEFY CABBAGE SKILLET

Steps:

• In a large skillet over medium heat, saute ground beef and onions 8 to 10 minutes, or until no longer pink. Drain excess liquid.
• Add remaining ingredients, mix well. Bring to a boil, then reduce heat to low and cover. Simmer for 35 to 40 minutes, or until rice is tender.

STEW BEEF CASSEROLE

Steps:

• Preheat oven to 275 degrees.
• Mix the cream of mushroom soup, Lipton onion soup, and the water.
• Add the stew beef to the soup mixture.
• Place in a casserole dish, medium size. Not to big because the gravy will evaporate. The perfect size would be one that the ingredients will almost fit to the top.
• Place a lid on the casserole dish.
• Slow roast in the oven for about 3 hours. The casserole is done when the meat is tender enough to break apart with a fork.

INSTANT POT CABBAGE STEW WITH GROUND BEEF

Steps:

• Turn on the Saute function wait for it to display Hot and add the olive oil. Add the onion once the oil is hot and cook, stirring for 3-4 minutes.
• Add the garlic and stir for 30 seconds. Add the beef and brown it, breaking it with a wooden spoon, until no longer pink and with brown bits, about 5-7 minutes.
• Add the rest of the ingredients and stir to combine.
• Close and lock the lid, point the valve to Sealing and Pressure Cook for 10 minutes, followed by a 5 minutes NPR.
• Once the pressure was released open the IP, give the stew a good stir and serve.

UNSTUFFED CABBAGE ROLL SOUP RECIPE

Steps:

• Heat olive oil in a pan over medium heat.
• Add in onions and cook until translucent.
• Add in ground beef. Cook it by pressing on the large blocks of meat with a spatula until no blocks are left. Continue cooking it covered for 5 minutes.
• Add in garlic, tomato paste and pureed tomato. Keep cooking it covered for 5-10 minutes.
• Add in chopped cabbage. Sprinkle spices over it.
• Pour hot water over them, add in rice and give it a good stir.
• Finally add in lemon juice and parsley. Bring it to a boil.
• Reduce the heat to medium low and let it simmer (with the lid ajar) for 20-25 minutes or until the rice is tender.
• Serve with yogurt and more parsley on the top.

BEEFY CABBAGE BEAN STEW

Steps:

• In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain., Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and sliced jalapeno peppers.

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.

BEEF AND CABBAGE STEW

Steps:

• In a large soup pot over medium heat, let the oil get warm.
• Brown the stew meat on all sides for about 6 minutes.
• Add in the next 8 ingredients; stir to combine.
• Cover and simmer over medium-low heat for 1 hour or until meat is tender.
• ADd in the cabbage and raisins and let simmer, uncovered, for 30 more minutes.

BEETY, BEEFY CABBAGE SOUP

Steps:

• Start by making the cabbage: Set a deep, large pan over medium-high heat. Add the olive oil.
• Add the cabbage, leeks, salt and sugar. Immediately turn the heat down to low. Stir every 8-10 minutes (be careful not to interrupt the browning process by moving the cabbage around a lot) until the mix turns a deep brown, about 40 minutes. If at any point the pan looks too dry, gradually add a little more olive oil.
• Once cooked, set the cabbage aside in a bowl lined with a paper towel. Pat down with more paper towel to remove any excess oil.
• To make the broth, heat a large pot over high heat. Brown the flanken in batches, returning the meat to the pot when the last batch is done.
• Add the vegetables, herbs, salt and water. Bring to a boil, cover with a lid and turn down to a simmer. For the first 15 minutes, check on the broth to remove any scum that rises to the top. I like to skim off some of the fat as the flanken simmers, but you may find it easier to do this once the soup cools down and the fat solidifies.
• After 1 1/2 hours, discard the vegetables and herbs, and add the beets, carrots and caramelized cabbage. Continue to cook for another 30 minutes, or until tender. Add salt and pepper to taste, and fresh herbs, if you'd like.

SWEET AND SOUR BEEF CABBAGE STEW

Steps:

• In a Dutch oven over medium heat, heat oil and add beef, caraway seeds and thyme. Cook while stirring and breaking up the beef with a spoon, for about 4 minutes until mostly browned.
• Add pepper-onion mix and apples and cook while continuously stirring for another 2-3 minutes.
• Add broth, tomatoes, honey and paprika and mix while bringing to a gentle boil. Cook for 8-10 minutes until flavors have blended.
• Add cabbage and stir to mix through. Cook for 3-4 minutes until just tender.
• Season with vinegar, salt and pepper to taste, just before serving.

BEEFY CABBAGE BEAN STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., Transfer meat to a 4-qt. slow cooker. Stir in cabbage, beans, tomatoes, tomato sauce, picante sauce, green pepper, onion, garlic, cumin and pepper. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and jalapeno peppers.

PRESSURE-COOKER BEEFY CABBAGE BEAN STEW

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Return beef to pressure cooker., Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure.