Saucy Beef Cabbage Supper Recipes

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SAUCY BEEF AND CABBAGE DINNER



Saucy Beef and Cabbage Dinner image

I've been trying to incorporate more whole grains into my family's diet. This saucy rice dinner has all the southwest flavors they love. -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 cup sliced fresh mushrooms
1 medium head cabbage, chopped
1 can (46 ounces) reduced-sodium tomato juice
1 cup instant brown rice
1 can (6 ounces) tomato paste
1/4 cup packed brown sugar
2 tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
Optional: fresh thyme and fresh parsley, chopped

Steps:

  • In a Dutch oven, cook the beef, onion and mushrooms over medium heat until meat is no longer pink; drain. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until cabbage and rice are tender, 15-20 minutes.

Nutrition Facts : Calories 253 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

SAUCY BEEF & CABBAGE SUPPER



Saucy Beef & Cabbage Supper image

My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It's comforting on cooler days. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 large garlic cloves, minced
1 small head cabbage, chopped (about 8 cups)
5 medium carrots, peeled and diced
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup ketchup
2 teaspoons cider vinegar

Steps:

  • In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes., Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 671mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

GROUND BEEF AND CABBAGE



Ground Beef and Cabbage image

My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...

Provided by mtgraham2

Categories     Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 6

1 large head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 onion, halved and thinly sliced
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1 pound lean ground beef

Steps:

  • Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.3 g, Cholesterol 49.6 mg, Fat 9.5 g, Fiber 6.7 g, Protein 18.1 g, SaturatedFat 3.7 g, Sodium 190.7 mg, Sugar 10 g

SWEET AND SOUR BEEF AND CABBAGE



Sweet and Sour Beef and Cabbage image

Beef and cabbage with sweet and sour tomato sauce. Family loves it.

Provided by digb

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ pounds ground beef
½ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
2 tablespoons quick cooking oats
¾ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 medium head cabbage, cut into thin wedges
1 (15 ounce) can tomato sauce
¼ cup apple cider vinegar
3 tablespoons brown sugar
salt and ground black pepper to taste

Steps:

  • Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
  • Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 22.7 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 5.5 g, Protein 22.6 g, SaturatedFat 5.5 g, Sodium 761.6 mg, Sugar 15.3 g

THE ULTIMATE CORNED BEEF & CABBAGE



The Ultimate Corned Beef & Cabbage image

Celebrate St. Patrick's Day with this Ultimate Corned Beef and Cabbage. Corned beef is slow-cooked in a Dutch oven with potatoes, carrots, and cabbage in a flavorful broth. Serve with grainy mustard, horseradish sauce, Guinness and soda bread for the perfect St. Patrick's Day dinner.

Provided by Jonathan Melendez

Categories     Meat

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 19

1 corned beef brisket, about 4 lbs
1 corned beef, spice packet
2 tablespoons brown sugar
2 bay leaves
1 medium brown onion, sliced
4 garlic cloves
4 lbs small red potatoes or 4 lbs yellow potatoes
8 large carrots, peeled
1 medium head of cabbage, cut into wedges
2 tablespoons finely chopped fresh parsley
1/2 cup grainy mustard, for serving
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup reserved corned beef cooking liquid
1 tablespoon granulated sugar
1 tablespoon apple cider vinegar
3 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place the corned beef in a large dutch oven, along with the contents of the spice packet included in the corned beef, brown sugar, bay leaves, onion, and garlic. Fill with enough cold water to cover the beef. Bring to a boil over high heat, lower the flame, cover and simmer for 2 hours or until the beef is tender.
  • Use a slotted spoon to remove and discard the onions and garlic (they've done their job and have given all their flavor already).
  • Peel the potatoes, I use red potatoes and peel only the center because I like the look of it, but feel free to peel all of it or don't peel at all. Cut the carrots into large chunks. Place the potatoes and carrots into the pot with the brisket. Return to a boil over high heat and then reduce heat and simmer until fork tender, about 30 to 40 minutes. It depends on how big your potatoes are.
  • Transfer the potatoes and carrots to a platter and keep warm. Add in the sliced cabbage, I like to keep the core in the cabbage so that the sliced wedges stay in tact, making it easier to move later. Bring back up to a boil over high heat. Lower the flame and simmer for 15 minutes until the cabbage is tender as well.
  • Transfer the cabbage to the platter along with the potatoes and carrots and move the brisket to a cutting board. Cover loosely with foil and allow to rest for 10 minutes before thinly slicing against the grain. Arrange the sliced beef along with the vegetables on the platter. Sprinkle with parsley and serve with grainy mustard and horseradish sauce (recipe follows).
  • To make the sauce, set a medium saucepan over moderate heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Slowly whisk in 1 cup of the liquid that the beef cooked inches Cook, stirring often, until thickened, about 10 to 12 minutes. Stir in the sugar, vinegar, horseradish, salt and pepper.

Nutrition Facts : Calories 244.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 341, Carbohydrate 50.3, Fiber 8.7, Sugar 11.9, Protein 6.4

STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE



Stuffed Savoy Cabbage with Beef, Pork, and Rice in a Spicy Tomato Sauce image

This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato sauce, are easy to make: The cabbage leaves are boiled briefly until tender and pliable, and then folded around the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 14

Coarse salt
1 large head Savoy cabbage (2 to 3 pounds)
12 ounces ground chuck (90 percent lean)
12 ounces ground pork
2 cups cooked brown rice (from 1 cup dry)
1/2 medium onion, finely chopped (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon hot paprika
1 can (28 ounces) whole peeled plum tomatoes, with juice
2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped (1 cup)
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
Coarse salt

Steps:

  • Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
  • Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
  • Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
  • Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
  • Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.

Nutrition Facts : Calories 212 g, Cholesterol 37 g, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, Sodium 548 g

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