Best Saucy Beef Cabbage Supper Recipes

SAUCY BEEF & CABBAGE SUPPER

Saucy Beef & Cabbage Supper image

My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It's comforting on cooler days. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 large garlic cloves, minced
1 small head cabbage, chopped (about 8 cups)
5 medium carrots, peeled and diced
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup ketchup
2 teaspoons cider vinegar

Steps:

In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes., Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 671mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

SAUCY BEEF & CABBAGE SUPPER RECIPE

Saucy Beef & Cabbage Supper Recipe image

My beef and cabbage supper began as a Reuben sandwich idea without the gluten. We also make it with smoked sausage. Itâ??s comforting on cooler days. -Courtney Stultz, Weir, Kansas

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
3 tablespoons olive oil, divided
8 cups (about 1 small head) chopped cabbage
5 medium carrots, peeled and finely chopped
1 medium onion, chopped
2 large garlic cloves, minced
1 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup ketchup
2 teaspoons cider vinegar

Steps:

In a 6-qt stockpot over medium heat, cook and crumble beef until meat is no longer pink, 5-7 minutes; drain.
Add 2 tablespoons olive oil; stir in next nine ingredients. Cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender.
Stir together ketchup, vinegar and remaining oil until smooth. Pour over meat and vegetables; cook 5 minutes more.
Yield: 6 servings.