BEEF AND CABBAGE STEW
I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.
Provided by Paul
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
- Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
- Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g
HEARTY BEEF & CABBAGE POCKETS
I found a similar recipe many years ago and experimented with my own version until I had it just right. If you can't find the frozen rolls, you can use a homemade dough. -Elaine Clark, Wellington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 12-15 minutes or until meat is no longer pink, breaking meat into crumbles; drain. Stir in carrots, chiles, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender., On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping 1/3 cup filling; bring edges of dough up over filling and pinch to seal., Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Freeze option: Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
EASY CABBAGE POCKETS
I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!
Provided by Niki Frick
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
- Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
- Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 22.9 g, Cholesterol 13.1 mg, Fat 5.4 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 226.6 mg, Sugar 3.9 g
CABBAGE BEEF BAKE
Make and share this Cabbage Beef Bake recipe from Food.com.
Provided by Parsley
Categories Oven
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390.9, Fat 21.6, SaturatedFat 10.9, Cholesterol 106, Sodium 545.9, Carbohydrate 18.1, Fiber 5.3, Sugar 9.5, Protein 31.9
RUNZAS/CABBAGE POCKETS
Wonderful recipe that I make all the time. One of those old family recipes. This one is courtesy of "What's for Supper?" cookbook. I use my noodle maker/press to roll out the dough so it cooks evenly.
Provided by Alyssa in Leavenwor
Categories Meat
Time 1h20m
Yield 20 pockets, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Dough:.
- Measure 1 3/4 cups flour into large bowl.
- Stir in sugar, salt, and yeast.
- Heat water, milk and shortening until warm (120deg).
- Pour into flour mixture; add eggs and beat.
- Stir in rest of flour; knead 3 minutes.
- Cover; let rest 20 minutes.
- Filling:.
- Brown beef; add other ingredients.
- Cook till cabbage is wilted.
- Roll dough thin.
- Cut into 6" squares.
- Put 3 Tblsps of filling in center; bring corners up and seal.
- Bake at 350 for about 20 minutes or until golden.
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