HEARTY CROCKPOT CABBAGE BEEF CHILI
This soup is so tasty and so easy! Even my picky 5 year old loved it and was disappointed he couldn't have more the next day.
Provided by Cookin Momma
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef and onion in a pan over medium high heat until beef is browned and crumbled. Drain fat, and transfer beef to a slow cooker.
- Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
- Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
- Stir occasionally and add water as desired to maintain the consistency you desire.
- Enjoy!
CABBAGE CHILI
Had to use up a head of cabbage.Trying to cut down on our meat intake It was cold outside. Made this stew.Actually It turned out very good.
Provided by Katha
Categories Vegetable
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a crock pot,combine cabbage, onion, tomato juice& tomato soup.
- Mix well.
- Add kidney beans& chili seasonings.
- Mix again to blend well.
- Cover and cook on low 6-8 hours.
- Mix well before serving.
- 4-6 servings.
- Top each bowl with desired garnishes.
Nutrition Facts : Calories 249.4, Fat 1.4, SaturatedFat 0.4, Sodium 650.2, Carbohydrate 52.3, Fiber 7.2, Sugar 17.8, Protein 10.4
COMPANY CABBAGE
Another down home recipe, this one came from my mother. Cooking times are approximate, each oven is different. Personally, I use 4 or 5 tablespoons of the chili sauce and 3 or 4 shakes of Tobasco sauce. Of course I always add extra cheese! This easy recipe lends itself to being adjusted to suit your tastes. Enjoy
Provided by vaflnc
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook cabbage in enough water to cover until tender, about 20 minutes.
- Saute onion and bell pepper in margarine.
- Gently place drained cooked cabbage in 13 x 9 casserole.
- Make white sauce using 3 T flour and 2 C milk, add sauted onion and pepper to sauce.
- Spoon white sauce mixture over cabbage and brown in 350 F oven, about 20 minute.
- In small pan mix shredded cheese, 3 T chili sauce, dash of Tobasco sauce and 1/2 C mayonaise, heat on medium until cheese melts. Spoon over cabbage and brown again. About 10 minutes.
Nutrition Facts : Calories 344.1, Fat 23.6, SaturatedFat 8.4, Cholesterol 36.2, Sodium 527.8, Carbohydrate 24.9, Fiber 5, Sugar 8.4, Protein 10.5
RED CABBAGE & PICKLED CHILLI SLAW
Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil
Provided by Tom Kerridge
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
- Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.
Nutrition Facts : Calories 83 calories, Fat 1 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
- Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Preheat the oven to 350°F (180°C) for 45 minutes.
- Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
- Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
- Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
- Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
- Spoon the remaining tomato sauce over the cabbage rolls.
- Cover the dish tightly with foil and bake for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
BEST EVER CHUCK WAGON CHILI
A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
Provided by Brandy Arnett
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
- Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
- Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 38.2 g, Cholesterol 97.8 mg, Fat 31.8 g, Fiber 13.4 g, Protein 30.2 g, SaturatedFat 12.7 g, Sodium 1955.3 mg, Sugar 8.7 g
ROASTED HISPI CABBAGE WITH A GARLIC & CHILLI CRUMB
Enjoy Tom's roasted cabbage with his festive porchetta or a roast ham. It works beautifully as a vegetable side dish
Provided by Tom Kerridge
Categories Side dish
Time 40m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
- Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.
Nutrition Facts : Calories 191 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BRAISED FISH AND NAPA CABBAGE WITH CHILIES
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Mix egg white, cornstarch, sugar and pinch salt in small bowl. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat. Set aside 15 minutes.
- Heat wok. Add Sichuan peppercorns, and toast until fragrant. Remove, cool briefly, grind in mortar and pass through fine sieve.
- Add oil to wok. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs. Remove fish with slotted spoon, drain well on paper towels and set aside. Pour off all but 1 1/2 tablespoons oil, reserving 2 tablespoons for Step 5.
- Turn heat to high. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek. Stir-fry until wilted. Mix together chicken stock, soy sauce and chili paste, and add. Bring to simmer. Season to taste with salt. With slotted spoon, transfer cabbage and leek to deep serving platter. Top with fish, and spoon on cooking liquid.
- Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle. Pour over fish, scatter scallion slivers on top and serve.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 57 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams
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