Beef And Cabbage Stew Food

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TEXAS COWBOY STEW



Texas Cowboy Stew image

Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.

Provided by Glenda Beall

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 10

Number Of Ingredients 14

2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
salt and pepper to taste

Steps:

  • Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
  • Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g

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

BEEF AND CABBAGE STEW WITH DUMPLINGS



Beef and Cabbage Stew With Dumplings image

Make and share this Beef and Cabbage Stew With Dumplings recipe from Food.com.

Provided by Imagenie

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 medium onions, thinly sliced
1 1/2 cups cabbage, coarsely chopped
1/2 cup celery, chopped
1 (16 ounce) can stewed tomatoes
1 (15 ounce) can red kidney beans
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon chili powder
2 cups Bisquick baking mix
2/3 cup milk

Steps:

  • Brown the ground beef in a dutch oven, drain.
  • Add onions, cabbage, and celery. Cook and stir until light brown.
  • Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat.
  • Prepare dumplings:.
  • In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms.
  • Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat.
  • Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.

Nutrition Facts : Calories 727, Fat 28.7, SaturatedFat 10.1, Cholesterol 84, Sodium 1738.7, Carbohydrate 79.5, Fiber 12.2, Sugar 16.3, Protein 38.6

GROUND BEEF & CABBAGE STEW



Ground Beef & Cabbage Stew image

One day I made this stew for myself (God forbid the kids ever put cabbage in their mouths)They(the kids) accidently ate it mistaking it for my beef stew. They called me on my cell phone and told me that was the best stew I had ever made. I just let it be my little secret about cabbage.

Provided by paula giles

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 medium red onion, chopped
1/2 medium cabbage, cored and chopped
14 ounces stewed tomatoes
6 small red potatoes, fourthed
2 medium carrots, chopped
1 yellow peppers or 1 green pepper
1/2 teaspoon thyme
1 cup vegetable broth (I sometimes use beef broth)
1 cup corn
1 cup green beans
1/2 lb lean ground beef
1 teaspoon chili powder
2 teaspoons cumin
salt and pepper

Steps:

  • Brown ground beef and drain;set aside.
  • Heat olive oil in skillet and add onion and cook 2-3 minutes.
  • add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme.
  • Mix well.
  • add broth.
  • Heat to boiling; reduce heat.
  • cover and cook 20 minutes.
  • stir in corn and beans.
  • cover and cook 15 minutes.

Nutrition Facts : Calories 436.5, Fat 9.7, SaturatedFat 2.9, Cholesterol 36.9, Sodium 378.5, Carbohydrate 71.4, Fiber 12.1, Sugar 17.1, Protein 21.5

BEEF AND CABBAGE STEW



Beef and Cabbage Stew image

Trying to use the surplus of cabbage from my garden, this hearty stew was delicious even in the hot summertime. Has a sweet-sour flavored broth.

Provided by ratherbeswimmin

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 1/4 lbs beef stew meat
2 yellow onions, sliced
2 -3 cloves garlic, minced
1/4 cup fresh lemon juice
2 tablespoons firmly packed brown sugar
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped with juice
2 cups beef stock or 2 cups beef broth
2 cups water
salt and pepper
2 cups shredded cabbage
1/3 cup raisins (optional)

Steps:

  • In a large soup pot over medium heat, let the oil get warm.
  • Brown the stew meat on all sides for about 6 minutes.
  • Add in the next 8 ingredients; stir to combine.
  • Cover and simmer over medium-low heat for 1 hour or until meat is tender.
  • ADd in the cabbage and raisins and let simmer, uncovered, for 30 more minutes.

Nutrition Facts : Calories 611.5, Fat 40.4, SaturatedFat 15.2, Cholesterol 147.6, Sodium 501, Carbohydrate 20.4, Fiber 3, Sugar 13.5, Protein 41.2

GROUND BEEF AND CABBAGE STEW



Ground Beef and Cabbage Stew image

Make and share this Ground Beef and Cabbage Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb ground beef
1 chopped celery rib
1/2 cup chopped onion
4 cups chopped cabbage
1 1/2 cups beef broth
1 cup diced tomato
1/4 cup tomato sauce
1 carrot, thinly sliced
1/2 teaspoon garlic powder

Steps:

  • In dutch oven, saute beef, celery, and onions for 5 minutes.
  • Add remaining ingredients; bring to a boil.
  • Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.

BEEF CABBAGE STEW



Beef Cabbage Stew image

This is one of my favorite meals since I don't have to stand over the stove or dirty a lot of pots and pans to prepare it. With six in the family, we have enough dishes to wash after each meal!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6-8 servings.

Number Of Ingredients 12

1-1/2 pounds beef stew meat, cut into 1-inch pieces
2 beef bouillon cubes
1 cup hot water
1 large onion, chopped
1/4 teaspoon pepper
1 bay leaf
2 medium potatoes, peeled and cubed
2 celery ribs, sliced
4 cups shredded cabbage
1 carrot, sliced
1 can (8 ounces) tomato sauce
Salt to taste

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.

Nutrition Facts : Calories 194 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 402mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

LOW-CARB BEEF CABBAGE STEW



Low-Carb Beef Cabbage Stew image

I modified another recipe on this site for South Beach Diet® Phase 1. Not only is it on my diet, but it tastes delicious! Garnish each serving with sour cream.

Provided by M. Ecker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 cube beef bouillon
1 ⅓ cups hot chicken broth
2 large onions, coarsely chopped
1 teaspoon Greek seasoning
¼ teaspoon ground black pepper
2 bay leaves
1 (8 ounce) package shredded cabbage
5 stalks celery, sliced
1 (8 ounce) can whole plum tomatoes, coarsely chopped
1 (8 ounce) can tomato sauce
salt to taste

Steps:

  • Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
  • Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
  • Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
  • Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 9 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.4 g, Protein 31.8 g, SaturatedFat 8.9 g, Sodium 612.1 mg, Sugar 4.9 g

BEEF AND CABBAGE STEW



Beef and Cabbage Stew image

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

1 ½ pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

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.

Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g

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