Pantry Shortage Cabbage Stew Food

PANTRY SHORTAGE CABBAGE STEW

Steps:

• Begin by browning beef in skillet, while the beef is browning, pulse in a blender, the canned ingredients , and the bullion cube. Pour the tomatoe pur'e into a large soup pot. Add 4 to 6 cups of water to the tomatoe mixture and heat on high to boil. While the beef is still browning, shred the cabbage , and mince the onion . Drain the meat if needed, and return to the pan , add the cabbage and onion at this point , allow to saute until wilted. Meanwhile add 1 envelope of lipton vegetable soup to the tomatoe base, stir and reduce to medium heat. Add the Meat/Onion/Cabbage mixture to the base. Add salt.Stirr and Simmer on medium heat until all flavors are blended and cabbage/onions are thoroughly cooked. ( approx 10 minutes or more).
• Add water if the soup seems too thick or chunky to your taste.

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.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

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.