KETO INSTANT POT CABBAGE BEEF STEW
Steps:
- Add the cauliflower florets to a food processor and pulse until a rice texture forms. Set aside.
- Select Saute on the Instant Pot and add olive oil. Once the pot is hot add onions and garlic and saute for about 4 minutes or until onions are translucent.
- Crumble and add ground beef to the pot and saute until browned and the meat is not pink anymore.
- Add tomato sauce, sea salt, garlic powder, paprika, parsley, oregano, and black pepper and stir to combine.
- Add the riced cauliflower, beef broth, and cabbage. Gently stir.
- Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cooking time for 15 minutes.
- Once cook time is complete, let the pressure release Naturally for 10 minutes then Quick release the remaining pressure.
- Spoon stew into serving bowls, sprinkle each with an optional 2 tbsp mozzarella cheese and serve hot.
Nutrition Facts : ServingSize 6 oz, Calories 247 kcal, Carbohydrate 10 g, Fiber 3 g, Sugar 4 g, Protein 22 g, SaturatedFat 5 g, Fat 14 g, Sodium 1200 mg
CABBAGE PATCH STEW
"On a chilly day, a hearty helping of this recipe is a welcome treat when you come home in the evening," suggests Violet Beard of Marshall, Illinois.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.
Nutrition Facts : Calories 170 calories, Fat 5g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
BEEF AND CABBAGE STEW
I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.
Provided by Paul
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g
INSTANT POT® CABBAGE AND BEEF SOUP
This is a great Instant Pot® recipe for cleaning out veggies from your fridge. I put in my recipe things that are always in my fridge but you can easily substitute the veggies and add cauliflower, celery, or zucchini, etc. Make sure you have at least a 6-quart pressure cooker.
Provided by alievanleuven
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.
- Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 18.5 g, Cholesterol 47.3 mg, Fat 11.6 g, Fiber 4.4 g, Protein 15.5 g, SaturatedFat 4 g, Sodium 626.9 mg, Sugar 8.8 g
INSTANT POT GROUND BEEF AND VEGETABLE STEW
Instant Pot Ground Beef and Vegetable Stew is classic comfort food! It's thick and hearty, making it a family favorite dinner.
Provided by Camille Beckstrand
Categories Main Course
Time 53m
Number Of Ingredients 12
Steps:
- Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
- Press CANCEL button so that it stops cooking the beef.
- Add in the potatoes and carrots sprinkle the onion soup mix on top.
- Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
- Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
- Press the MANUAL button and set timer for 8 minutes.
- When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
- Move the valve to VENTING and release remaining pressure.
- Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
- Dish into bowls and serve!
Nutrition Facts : Calories 369 kcal, Carbohydrate 55 g, Protein 27 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1573 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
INSTANT POT® BASIC CABBAGE ROLLS
Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
- Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
- Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
- Drain rice and add to the bowl with the meat mixture.
- Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
- Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.2 g, Cholesterol 49.8 mg, Fat 8.8 g, Fiber 11.2 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 2253.4 mg, Sugar 16.2 g
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