Company Cabbage Recipes Recipe For Chili

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HEARTY CROCKPOT CABBAGE BEEF CHILI



Hearty Crockpot Cabbage Beef Chili image

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

1 lb lean ground beef
1 large onion, chopped
2 cups chopped cabbage
1 (16 ounce) can red kidney beans, undrained
8 ounces tomato sauce
15 ounces stewed tomatoes
2 beef bouillon cubes
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

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



Cabbage Chili image

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

3 cups chopped cabbage
1 cup chopped onion
3 cups reduced-sodium tomato juice
1 (10 1/2 ounce) can tomato soup
1 (10 ounce) can kidney beans, rinsed & drained
2 -3 teaspoons chili seasoning mix
1 cup cooked small shell pasta
1/2 cup finely shredded Mexican blend cheese (optional)
crushed tortilla chips (optional)
sour cream (optional)

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



Company Cabbage image

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

1 cabbage, divided into eights
1 onion, diced
1 bell pepper, diced
4 tablespoons margarine
3 tablespoons flour
2 cups milk
1 cup cheddar cheese, shredded
3 tablespoons chili sauce (Heinz)
1 dash Tabasco sauce
1/2 cup mayonnaise

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



Red cabbage & pickled chilli slaw image

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

1 small red cabbage (about 500g), finely shredded
1 red onion , thinly sliced
3 medium carrots (about 150g each), coarsely grated
2 tbsp chopped pickled jalapeño chillies , plus 100ml of their pickling liquid
1 lime , juiced (optional)

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



Stuffed Cabbage Rolls Recipe by Tasty image

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

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

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



Best Ever Chuck Wagon Chili image

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

2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
½ teaspoon garlic salt
1 drop super-hot hot pepper sauce

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



Roasted hispi cabbage with a garlic & chilli crumb image

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

4 tbsp duck fat or sunflower oil
2 medium hispi cabbage , outer leaves trimmed, then quartered lengthways
50g butter , diced
75g dried breadcrumbs
3 tbsp dried onion flakes
½ tsp garlic powder
1 tsp dried chilli flakes
70g toasted hazelnuts , chopped
2 tbsp chopped sage

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



Braised Fish And Napa Cabbage With Chilies image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 egg white, beaten
2 tablespoons cornstarch
1 teaspoon sugar
Salt
1 pound skinless tilapia or gray sole fillets, cut in 2-inch squares
1 tablespoon Sichuan peppercorns (sold in Chinese groceries)
2 cups peanut oil
2 tablespoons minced fresh ginger
2 cloves garlic, minced
6 cups Napa cabbage in 2-inch pieces
1 leek, white part only, coarsely chopped
1/2 cup chicken stock
2 tablespoons soy sauce
2 teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste
1/2 teaspoon red pepper flakes
1 scallion, white part only, trimmed and cut in thin slivers

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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