BEEF AND CABBAGE STEW
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
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
BEEF AND RED CABBAGE SOUP
A hearty red cabbage soup that I came up with to use up some leftovers.
Provided by Mike E
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
- Reduce heat, cover, and simmer for 2 hours.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 22.7 g, Cholesterol 46.4 mg, Fat 12.9 g, Fiber 5.9 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 1749.9 mg, Sugar 8 g
CABBAGE BEEF SOUP
Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!
Provided by NANCYSCOTT1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 8h20m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
- Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
Nutrition Facts : Calories 210.7 calories, Carbohydrate 20.3 g, Cholesterol 27.6 mg, Fat 8.7 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.6 g, Sodium 1154.2 mg, Sugar 4.2 g
BEEF AND CABBAGE SOUP
Beef and Cabbage soup is so hearty and filled with beef and tons of amazing and tender veggies. This soup is healthy and delicious and full of flavor!
Provided by Alyssa Rivers
Categories Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
- Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.
Nutrition Facts : Calories 573 kcal, Carbohydrate 49 g, Protein 63 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 49812 mg, Fiber 5 g, Sugar 38 g, ServingSize 1 serving
CABBAGE AND BEEF SOUP
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
VIETNAMESE BEEF AND RED CABBAGE BOWL
I love the bold taste of Vietnamese dishes. This is packed with flavor and spice and is just beautiful in colors. I have tried doing individual bowls but prefer a family-style serving. Serve with a quality jasmine rice and spring roll for additional savory awesomeness. Add a little sliced habanero pepper if you want to increase the heat level. (I'm from Texas and like heat.)
Provided by Sahara B
Categories World Cuisine Recipes Asian Vietnamese
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
- Finely chop 1/2 the red onion and slice the other half thinly.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
- Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 22.5 g, Cholesterol 68.5 mg, Fat 26.6 g, Fiber 6.1 g, Protein 23.8 g, SaturatedFat 7 g, Sodium 877.9 mg, Sugar 10.8 g
BEEF AND CABBAGE STEW
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
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
RED CABBAGE SOUP
This red cabbage soup recipe is sweet, sour, and super delicious. It's loaded with red cabbage, carrots, onions and some everyday pantry staples. It's a great hearty soup that's packed with flavor, nutrients and color!
Provided by grilledcheesesocial
Number Of Ingredients 10
Steps:
- Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they're beginning to caramelize.
- Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
- Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
- Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
- Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.
CORNED BEEF AND CABBAGE SOUP
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams
CABBAGE AND BEEF SOUP
Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!
Provided by Manda
Categories Vegetable
Time 1h30m
Yield 3 quarts, 4-6 serving(s)
Number Of Ingredients 13
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.
LEFTOVER CORNED BEEF AND CABBAGE SOUP
Corned beef and cabbage soup is the perfect way to use up leftovers after Saint Patrick's Day.
Provided by Irish American Mom
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add the diced onions and cook for 5 minutes until softened.
- Add the cabbage, potatoes, corned beef, and chicken stock to the pot. Add the diced tomatoes, dried thyme and garlic powder. Bring the soup to a boil and simmer for 15 minutes until heated through.
- Serve warm with rustic bread.
Nutrition Facts : Calories 237 kcal, Carbohydrate 23 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 1289 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
VEGETABLE BEEF SOUP WITH CABBAGE
This vegetable beef soup with cabbage is a healthy comfort meal and makes for a great way to incorporate more vegetables into your baby or kid's diet.
Provided by Min | MJ and Hungryman
Categories dinner, main
Time 52m
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon oil in a large pot over medium-high heat. Add ground beef and cook, breaking up the meat, until browned, about 4-5 minutes. Drain the excess fat. Remove from the pot.
- Add oil to the same pot and cook onion for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds or so. Add carrots, potatoes, cabbage, oregano, pepper, and cook, stirring frequently, for 5-7 minutes.
- Add the beef back in along with broth and tomatoes. Bring the pot to a boil. Cover, reduce heat to medium-low and simmer for 25-30 minutes, until cabbage and potatoes are softened.
- Set aside a portion for baby and season with salt and pepper to taste for the rest of the family.
Nutrition Facts : Calories 194 kcal, Carbohydrate 15 g, Protein 22 g, Fat 5 g, Sodium 246 mg, Fiber 4 g, ServingSize 1 serving
BEEF, BEET AND CABBAGE SOUP (CROCK POT AND WW)
My husband loved this and it is only 4 pts/serving. I used 2 yellow and 2 red beets -- but if I can find them I may try it with only yellow beets next time to cut down on the redness of the soup. Recipe source: WW Momentum Cookbook
Provided by ellie_
Categories Vegetable
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
- Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
- Cover and cook on low for 8-10 hours.
- Remove bay leaf and serve.
BEET, GINGER AND RED CABBAGE SOUP
This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
BEST CABBAGE AND BEEF SOUP
Easy to make, with lots of flavor!
Provided by Olya
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Heat oil in a large pot (I used dutch oven) over medium-heat, add the beef and sear one all sides until browned, about 6 minutes (3 on each side). Add the onions and cook until transparent, about 2-3 minutes.
- Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 4-5 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
- Add the stock, diced tomatoes, parsley, dried thyme and basil, onion and garlic powders. Mix well and bring to a simmering point; reduce heat to medium-low and cover with a lid.
- Simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper.
- Serve with chopped fresh parsley.
Nutrition Facts : Calories 146 kcal, Carbohydrate 9 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 206 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CABBAGE SOUP
Cabbage can be boring but in this soup it is very tasty..the ground red pepper, etc..really enhances this soup !
Provided by Patricia Manson
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the broth and water in soup pot, add cabbage, celery, potatoes, onion and green pepper.
- Bring to a boil over high heat.
- Reduce the heat, cover and simmer until the vegetables are tender.
- Season to taste with the red pepper, ginger, black pepper, cinnamon and cloves.
- **Ifyou are able to purchase an anise root, place in soup pot. Take out after vegetables are cooked.
Nutrition Facts : Calories 72.9, Fat 0.9, SaturatedFat 0.2, Sodium 405.2, Carbohydrate 12.5, Fiber 2.8, Sugar 3.5, Protein 4.2
COUNTRY BEAN, BEEF AND CABBAGE SOUP
This is similar to a stuffed cabbage soup, with beans substituting for the rice. I am on the South Beach Diet and this soup can be eaten on Phase I of the plan. It's very tasty and easy to prepare. Even if you are not watching your carb/sugar intake, it's a healthy good for you soup. This recipe originated from The Good Carb Cookbook.
Provided by TheDancingCook
Categories Beans
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
- Cook beef over medium heat until it's crumbly and no longer pink.
- Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
- Bring to a boil over high heat; cover and simmer for about 15 minutes.
- Add cabbage and beans, turn heat up to high and bring to a boil.
- Cover and simmer on low heat for 20 minutes.
- Remove bay leaf and serve.
HUNGARIAN CABBAGE SOUP
Cabbage soup with bacon and kielbasa sausage
Provided by thepaprikamonkey
Categories Main Course
Number Of Ingredients 13
Steps:
- Add the bacon to a large heavy bottom pot and fry over medium heat until almost crispy
- Cut the cabbage in half and remove the outer leaves. Then cut out the core and slice the cabbage in small thin strips.
- Now add both of the chopped onions and sautee until translucent.
- Remove the mixture from heat and sprinkle the paprika powder over it. Add 1/2cup of water, return to medium heat and stir until it turns into a slurry.
- Add the kielbasa slices and mix with the onion bacon mixture.
- Finally add all of the sliced cabbage (make sure to have a big enough pot) and pour both 32oz containers of beef broth. Add the smashed garlic cloves mixed together with the carraway seeds. Let the soup come to a boil and stir carefully.
- Reduce heat to low and let simmer for about an hour until the cabbage will be all broken down and soft. Season thoroughly with salt, pepper and with the lemon juice. Serve with a big dollop of sour cream.Enjoy!
BEET AND CABBAGE BORSCHT
Steps:
- Gather the ingredients.
- Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.
- Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Drain beans and set aside.
- Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let beets sit until cool enough to handle.
- Peel beets (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. Set aside.
- In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
- Add garlic, if using, and cook until fragrant, about 1 minute.
- Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes.
- Add caraway seeds and grated beets. Stir to combine.
- Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.
Nutrition Facts : Calories 91 kcal, Carbohydrate 13 g, Cholesterol 3 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 2 g, ServingSize 16 bowls (16 servings), UnsaturatedFat 0 g
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
- Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
- Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
- Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
GROUND BEEF AND CABBAGE
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
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
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