Beef Cabbage Alfredo Food

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.

GROUND BEEF AND CABBAGE

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.

GROUND BEEF AND CHOPPED CABBAGE

Steps:

• Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
• Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
• Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

CABBAGE NOODLES ALFREDO

Steps:

• Slice cabbage into long thick strips. Heat oil in a large pan and add the cabbage.
• Cook for 10-12 minutes or until the cabbage starts to soften. Remove from the pan and set aside.
• Melt butter in the same pan and add the garlic, cook for 30 seconds or until fragrant.
• Stir in the cream and simmer until it starts to thicken about 5 minutes.
• Turn heat down to low and whisk in the cheese and seasonings mixing until it is melted.
• Add the cabbage back to the pan and toss with the sauce until it is heated through.

BEEF & CABBAGE ALFREDO

Steps:

• Cook and drain beef.
• Season with garlic, black pepper.
• Shred cabbage into long "noodle-like" strips.
• Cook in 4 quarts of boiling water.
• Add a dollop of cream to the water to make a milder cabbage flavor.
• Drain when tender.
• Mix all ingredients for Alfredo sauce in a small saucepan and heat until melted and thoroughly mixed together
• PS--the Alfredo Sauce is great over low carb pasta or spaghetti squash.
• Can be used as a side dish or main course.

GROUND BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

BEEF BROCCOLI FETTUCCINI ALFREDO

Steps:

• Prepare the broccoli per packaged directions and set aside.
• Brown the stew beef, cutting the larger pieces into smaller ones. Set aside.
• Heat one gallon of water to a rolling boil and prepare the pasta per packaged directions.
• For the Alfredo sauce, I used Grits-N-MS's wonderful recipe, #64196: melt the butter in a sauce pan.
• Add cream cheese and whisk.
• Add half and half.
• Add parmesan cheese and garlic powder. Whisk until smooth. Set aside.
• When the pasta is done, mix it all together. Mangia!

CHICKEN & CABBAGE ALFREDO-LOW CARB

Steps:

• In a large *dry* skillet, fry (med heat) up the chicken that has been lightly sprinkled with garlic salt (powder) until it is done and browned and the bottom of the pan is coated with yummy chicken crusties. Remove chicken.
• Add 2 tbsp butter to the pan and throw in all the cabbage. Let wilt a bit.
• Add the 2 cups of water 1/2 a cup at a time and allow each 1/2 cup to evaporate a bit (about 5 minutes) before adding the next.
• Stir periodically through this process.
• Mix the other ½ cup of water with the cream.
• After most of the water has evaporated, pour 1/2 of the cream/water mix into skillet. Allow to boil down slowly.
• Add in cream cheese and stir in to melt.
• When cream is boiled down a bit add in the rest of the cream and reduce down.
• Add chicken and sprinkle in a generous amount of Parmesan cheese; stir.
• Season with garlic powder and cook until you have a nice creamy, thick sauce.
• Divide between 2 plates and enjoy.
• Might be nice to add in some mushrooms as well.