Moms Cabbage Goulash Recipes

KETO GOULASH RECIPE

Steps:

• Cook the meat in a large pot over medium-high heat, breaking it into small pieces.
• When the meat is no longer pink, add the onion and garlic, sauteing until tender.
• Stir in the remaining ingredients, except cabbage, and bring to a boil over medium heat.
• Add the cabbage, a handful at a time, stirring well after each addition. Reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally until cabbage is soft.

CABBAGE GOULASH

Steps:

• In a large kettle, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until cabbage is tender.

MOM'S HAMBURGER GOULASH

Steps:

• 1. Put everything in a big pot.
• 2. Heat until boiling then reduce heat to simmer and cook for at least 30 minutes before serving.

CABBAGE GOULASH

Steps:

• Heat a large skillet over medium heat. Add the sausage, beef, and onion. Cook, stirring frequently, until the meat is browned. Drain off any excess grease. Add the tomatoes, tomato paste, vinegar, chili powder, garlic powder, and crushed red pepper. Mix well. Stir in the cabbage and reserved liquid from the tomatoes. Mix well. Reduce the heat to medium-low. Cover the skillet and let simmer for 15-20 minutes or until the cabbage is tender, stirring occasionally. Serve hot.

MOM'S CABBAGE GOULASH

Steps:

• 1. Boil a large pot of water as you would as if you were making pasta. Water should be enough to completely cover cabbage/carrots. I always add a pinch of salt to my boiling water.
• 2. Add cabbage and carrots (carrots are optional). Bring it back to a boil and add sliced wieners. Add salt and pepper (as much or as little as you want). Turn down heat to medium.
• 3. Completely drain water once cabbage/carrots are tender (do not over cook). Put back in pot and add tomatoes with the juice. I used 1 regular size can of Italian diced tomatoes and 2 regular size cans of Italian whole stewed tomatoes. You can use as much tomatoes that suits you or your family. Add a tad more black pepper to suit your tastes.
• 4. Heat on medium/low until heated all the way through. Enjoy! Seriously, this is an easy recipe and it's very forgiving. I don't like as much black pepper in mine as much as my mom did when we were growing up, but I love tomatoes so I add more of those. You do not have to use Italian style tomatoes...it's just my preference, but my mom just used regular canned diced tomatoes.

CABBAGE GOULASH

Steps:

• Brown the beef and sausage in a large pot.
• Add chili powder and salt and pepper to taste.
• Add cabbage, vinegar and tomato paste and simmer, covered for c.
• 20 minutes.
• i serve with warm bread.
• Enjoy.

MOM'S SIMPLE GOULASH

Steps:

• Fry hamburger, pepper, and onion in large skillet.
• Drain fat if needed (if you're not sure, you can also only cook the macaroni part way so that while simmering the uncooked pasta will soak up excess moisture when added to the mixture).
• Add remaining ingredients and heat well.
• Add macaroni and heat through.

MOM'S GOULASH IN THE MICROWAVE

Steps:

• Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
• Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
• Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
• Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

OLD FASHIONED GOULASH

Steps:

• Cook the macaroni according to package directions, but shorten the cooking time by 3 minutes. Drain and set aside.
• Preheat a large pan over medium heat until hot. Add in the Ground Beef, onion and garlic. Cook for about 10 minutes until reaching 160°F, crumbling the Beef as it cooks.
• Add in the Worcestershire sauce, tomato sauce, diced tomatoes and stir to combine. Allow to simmer on medium heat for about 15 minutes.
• Add in the cooked macaroni. Season with salt, pepper and Italian seasoning.
• Stir to combine and enjoy!

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

CABBAGE GOULASH

Steps:

• In a large kettle, brown sausage, beef and onion; drain off fat. Add remaining ingredients except cabbage; mix well. Stir in cabbage and simmer 15-20 minutes or until cabbage is tender.