Wilted Cabbage With Ground Beef Recipe 455 Food

DANISH WILTED CABBAGE SALAD WITH BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
• Add the onion and garlic and fry in the bacon fat until browned.
• Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and add sour cream. Serve warm.

WILTED CABBAGE

Steps:

• Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
• Crumble bacon, set aside.
• Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
• Stir in cabbage.
• Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
• Sprinkle with reserved bacon.

WILTED CABBAGE SALAD

Steps:

• Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

GROUND BEEF WITH CABBAGE

Steps:

• Wash cabbage, core and cut in fine stripes.
• Dice onions and fry in hot oil until see through.
• Add ground beef and fry until cooked through.
• Season to taste.
• Add cabbage, bay leaf, carrots and some more seasoning.
• Let simmer until cabbage is cooked, remove bay leaf.
• Season again if necessary.
• Serve with crusty rolls, rye bread, rice or potatoes.

WILTED CABBAGE WITH GROUND BEEF RECIPE - (4.5/5)

Steps:

• Wash cabbage, core and cut in fine stripes, skip this step if using cole slaw mix Brown ground beef and fry until cooked through. Dice onions and add to ground burger while cooking. Add cabbage (or cole slaw mix), bay leaf if desired, carrots and some more seasoning. Let simmer until cabbage is cooked, remove bay leaf. Season again if necessary. Serve with crusty rolls, rye bread, rice or potatoes.

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.

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.

WILTED RED CABBAGE WITH BALSAMIC VINEGAR

Steps:

• Thinly slice cabbage and onion separately. In a small bowl stir together water, vinegar, and sugar until sugar is dissolved. In a 10- to 12-inch heavy skillet cook onion in oil over moderately low heat, stirring occasionally, until softened. Add cabbage and sauté over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in vinegar mixture and pepper until combined well.

CABBAGE BEEF BAKE

Steps:

• Preheat oven to 350. Lightly grease/spray a deep 13 x 9 baking dish.
• Place shredded cabbage in bottom of baking dish; set aside.
• Brown and crumble ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet.
• To the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. Stir together well and spread this mixture over the cabbage in the baking dish.
• In a small bowl, stir together the tomato sauce and sour cream, blending well. Spread this mixture over the beef mixture in the baking dish.
• Cover and bake for 1 hour.
• Uncover, evenly sprinkle with the 1 cup of shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.

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.

WILTED SAVOY CABBAGE

Steps:

• Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.