Cabbagestew Recipes

CABBAGE STEW

Steps:

• Chop onions, bacon or pork, potatoes and carrots.
• Fry onion and bacon or pork until onion is soft.
• Add the cabbage, fry for 10 minutes until it starts to soften.
• Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
• Serve with lingonberry or cranberry jam.

HEARTY CABBAGE PATCH STEW

Steps:

• In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. , Serve with sour cream and cheese if desired.

CABBAGE PATCH STEW

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.

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.

CABBAGE-SAUSAGE STEW

Steps:

• Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
• Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
• Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
• Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

CABBAGE ROLL STEW

Steps:

• Mix first 9 ingredients. Place cabbage in a 5- or 6-qt. slow cooker., In a large skillet, cook and crumble beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; drain. Spoon over cabbage; top with tomato mixture., Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. If desired, serve with rice and sprinkle with parsley.Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

EASY CABBAGE STEW

Steps:

• Place Cabbage in large Dutch Oven pan and barely cover with water. Place on top of stove on medium high heat.
• Add rest of ingredients in order as listed.
• Cook until all vegetables are just tender. Add water as needed to keep ingredients covered.

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.

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.