Cabbage And Hamburger Skillet Food

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

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.

SKILLET CABBAGE

Steps:

• Melt butter in a large cast-iron or other heavy skillet; add cabbage and green pepper and toss to coat. Stir in water, salt and pepper. Cover; simmer until cabbage is tender, 8-10 minutes. Add cream cheese; stir until melted.

CABBAGE HAMBURGER BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

CABBAGE GROUND BEEF SKILLET

Steps:

• Fry ground beef and onion in a large, high sided skillet until beef is no longer pink and onion is soft. Drain excess fat.
• Add tomatoes, broth, Italian seasoning, and salt & pepper to taste. Bring to a boil. Stir in white rice. Add water if you think there's not enough for the rice to cook. Return to boil, reduce heat and simmer for 20 minutes, checking to make sure it's not getting too dry--the rice must absorb enough liquid. If necessary, add some more water. Excess liquid can be cooked off if you add a little too much.
• Once beef/rice mixture is done, if you don't have much liquid left, add about 1/2-3/4 cup water. Layer cabbage over beef mixture and adjust temperature so the cabbage will steam. Allow to cook about 10-15 minutes, or until cabbage is cooked. Check occasionally to make sure there is enough liquid to maintain the steam and keep it from burning.

CABBAGE ROLL SKILLET

Steps:

• Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid., Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

SKILLET HAMBURGER/SAUSAGE CABBAGE

Steps:

• In very large skillet, place lean ground beef and sliced ring sausage. On top add cubed red potatoes, red bell pepper,onion and spices. Quarter cabbage and separate. Place on top of other ingredients in skillet.
• Cover and cook over medium heat for about 30-40 minutes. Do not lift lid for 30 minutes. Test potatoes to see if they are done. Add more time if potatoes are not done.
• There will be a lot of drippings from the sausage and beef, this is what steams and flavors the vegetables.
• Use a large slotted spoon to serve.