Pantry Shortage Cabbage Stew Food

ANDALUSIAN CABBAGE STEW

Steps:

• Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.
• Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.

CAJUN CABBAGE STEW

Steps:

• Sauté the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute.
• Add the ground beef or pork and andouille sausage; cook until ground beef is browned. Drain off any excess fat that has accumulated.
• Add the water, bouillon and Rotel, bring to a boil, reduce heat to simmer, cover partially and let simmer at a low bubble for 1 hour.
• Stir in the cabbage, carrot, potato, vinegar and seasonings. Cover and continue to simmer another 25 to 30 minutes, or until cabbage and vegetables reach the desired level of tenderness.
• Taste and adjust seasonings as needed before serving. May serve as is, or over cooked rice.

CABBAGE PATCH STEW

Steps:

• In a large saucepan, cook the beef, celery and onion and drain.
• Add the remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer for 1 hour or until cabbage and carrots are tender.

CABBAGE STEW

Steps:

• Chop onions, bacon or pork, potatoes and carrots.
• Fry onion and bacon or pork until onion is soft.
• Add the cabbage, fry for 10 minutes until it starts to soften.
• Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
• Serve with lingonberry or cranberry jam.

THE WORLD'S BEST CABBAGE STEW

Steps:

• In a large pot layer the cabbage, beef, flour, salt and pepper.
• Cover 3/4 of the way up with water.
• End with the last layer of cabbage.
• Top with butter.
• Cover. Bring to a boil. Reduce. Simmer 3 hours.
• Serve with lots of good crusty bread.