Hearty Cabbage Patch Stew Recipes

CABBAGE PATCH STEW

Steps:

• In a large saucepan, cook the beef, celery and onion and drain.
• Add the remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer for 1 hour or until cabbage and carrots are 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.

AMISH CABBAGE PATCH STEW

Steps:

• brown the meat in a dutch oven and drain.
• add onions, celery cabbage and cook until wilted.
• add water worcestershire sauce, chili powder, salt and sugar.
• add tomatoes and beans.
• Cover and cook 30 minutes.

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 PATCH STEW GETS A BLACK EYE

Steps:

• Heat the olive oil in a dutch oven over medium high heat. Add in the chopped onion and cook until wilted. Crumble in the ground turkey and cook until it is no longer pink. Add in the garlic, celery, bell pepper and carrots. Continue to saute until vegetables are wilted.
• Add in the drained black-eyed peas, tomatoes and green chili, 3 cups chicken stock, ketchup, cabbage, chili powder and oregano. Season with salt and pepper to taste. Cover and cook on low heat for 45 to 60 minutes or until vegetables are cooked through. Last 15 to 20 minutes check and if needed add in additional stock.
• Serve in bowls with corn bread. Garnish with green onions and sliced radishes.