Cabbage Chili Food

HEARTY CROCKPOT CABBAGE BEEF CHILI

Steps:

• Cook ground beef and onion in a pan over medium high heat until beef is browned and crumbled. Drain fat, and transfer beef to a slow cooker.
• Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
• Stir occasionally and add water as desired to maintain the consistency you desire.
• Enjoy!

CABBAGE CHILI

Steps:

• In a crock pot,combine cabbage, onion, tomato juice& tomato soup.
• Mix well.
• Add kidney beans& chili seasonings.
• Mix again to blend well.
• Cover and cook on low 6-8 hours.
• Mix well before serving.
• 4-6 servings.
• Top each bowl with desired garnishes.

CHILI CON CARNE

Steps:

• In a large sauce pan (Dutch oven) cook beef, onion and garlic until browned and done. Drain the fat.
• Add cabbage, celery, green pepper, tomatoes with their juice, tomato sauce, kidney beans and seasonings.
• Cover and simmer over for 45 minutes, stirring occasionally.
• Exchanges per 1 1/8 cup serving - 1 starch, 2 protein.

CROCK POT CABBAGE CHILI SOUP

Steps:

• In a crock pot, combine cabbage, onion, juice& soup.
• Add kidney beans& chili seasoning mix.
• Mix well to combine.
• Cover& cook on low 6 to 8 hours.
• Mix well before serving.

ROASTED HISPI CABBAGE WITH A GARLIC & CHILLI CRUMB

Steps:

• Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.

CHARRED HISPI CABBAGE WITH HAZELNUT CHILLI BUTTER

Steps:

• Heat the oven to 200C/180C fan/gas 6 or heat a barbecue until the flames die down and the coals turn glowing white. Remove any bruised leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.
• If you're not using the barbecue, heat a heavy frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn over and cook on the other side for another 6-8 mins until they get a really good dark brown crust. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
• Meanwhile, heat the remaining oil in the pan, or in a small frying pan. Fry the chilli and hazelnuts for 2-3 mins until the hazelnuts smell nutty and the chilli softens. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage wedges on a serving plate.

CABBAGE WITH FENNEL, CHILLI & GARLIC

Steps:

• Heat the oil in a large frying pan or wok and sizzle the fennel seeds, garlic and chilli for 1-2 mins until the seeds start to crackle and the garlic turns golden. Add the cabbage - don't worry if it seems too much for the pan, it will soon start to wilt.
• Cook for 3-4 mins until the cabbage starts to colour at the edges, then turn up the heat and add about 50ml water to the pan. Steam-fry the cabbage for a few minutes until all the water has evaporated and the cabbage has wilted but is still holding its shape. Transfer to a serving dish.

RED CABBAGE & PICKLED CHILLI SLAW

Steps:

• Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
• Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.