Quickunstuffedsweetandsourcabbageandbeef Recipes

SWEET AND SOUR BEEF AND CABBAGE

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.

UNSTUFFED CABBAGE ROLLS

Steps:

• Enjoy.

QUICK "UNSTUFFED" SWEET-AND-SOUR CABBAGE AND BEEF

Steps:

• In a 12-inch-wide, deep skillet or a Dutch oven, cook the ground beef and onion over medium heat, breaking up the meat with a spoon. When the meat has browned and the onion is tender, spoon off and discard any fat in the skillet.
• Add the tomato sauce, applesauce, water, vinegar, brown sugar, and pepper. Bring the mixture to a boil, stirring constantly. Stir in the cabbage, which will wilt as it cooks and become more compact.
• Lower the heat and simmer, covered, stirring occasionally, for 25 to 30 minutes, or until cabbage is tender. Stir in the cooked rice and heat a few minutes longer, until it is cooked through. This is most easily served in bowls.

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

CABBAGE AND BEEF SOUP

Steps:

• In large pot or dutch oven, brown beef and onion.
• Add all ingredients except parsley.
• Bring to boil.
• Reduce heat and simmer, covered, for 1 hour.
• You may add extra water if you like a thinner soup.
• Garnish with parsley to serve.

UNSTUFFED CABBAGE

Steps:

• In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.

UNSTUFFED SWEET-AND-SOUR CABBAGE

Steps:

• Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
• Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
• Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
• Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.