CABBAGE PATCH STEW
"On a chilly day, a hearty helping of this recipe is a welcome treat when you come home in the evening," suggests Violet Beard of Marshall, Illinois.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.
Nutrition Facts : Calories 170 calories, Fat 5g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
CABBAGE-SAUSAGE STEW
This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
- Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
- Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
- Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.
Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g
THE WORLD'S BEST CABBAGE STEW
Make and share this The World's Best Cabbage Stew recipe from Food.com.
Provided by Lori 13
Categories Stew
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 707.4, Fat 45.4, SaturatedFat 21.3, Cholesterol 173.7, Sodium 1454.1, Carbohydrate 8, Fiber 1.5, Sugar 0.1, Protein 63.7
GROUND BEEF & CABBAGE STEW
One day I made this stew for myself (God forbid the kids ever put cabbage in their mouths)They(the kids) accidently ate it mistaking it for my beef stew. They called me on my cell phone and told me that was the best stew I had ever made. I just let it be my little secret about cabbage.
Provided by paula giles
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef and drain;set aside.
- Heat olive oil in skillet and add onion and cook 2-3 minutes.
- add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme.
- Mix well.
- add broth.
- Heat to boiling; reduce heat.
- cover and cook 20 minutes.
- stir in corn and beans.
- cover and cook 15 minutes.
Nutrition Facts : Calories 436.5, Fat 9.7, SaturatedFat 2.9, Cholesterol 36.9, Sodium 378.5, Carbohydrate 71.4, Fiber 12.1, Sugar 17.1, Protein 21.5
WORLD FAMOUS BRUNSWICK STEW RECIPE - (4.5/5)
Provided by á-47266
Number Of Ingredients 36
Steps:
- First the sauce: In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add: 1¾ cups Catsup ¼ cup Guldens Mustard ¼ cup white vinegar Blend until smooth, then add: 1 tablespoon chopped garlic 1 teaspoon coarse ground black pepper 1 teaspoon crushed red pepper (more if you like a bit of heat) ½ oz. Liquid Smoke 1 oz. Worcestershire Sauce 1 oz. Crystal Hot Sauce or ½ oz. Tabasco (more if you like a little more bite) ½ tablespoon fresh lemon juice Blend until smooth, then add: ¼ cup dark brown sugar Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes. Makes approx. 3½ cups of sauce (set aside - to be added later). Then The Stew: In a 10 qt. pot, over low heat melt ¼ lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots. 1 tablespoon chopped garlic 2 cups diced onions 1 ½ to 2 cups slice or dice carrots 5 cups Medium diced potatoes 2 32 oz. cans of chicken broth Bring to a rolling boil, stirring until potatoes are near done, then add: 1 whole baked or roasted chicken (white and dark pulled from the bone.) 2 16 oz. Jack Daniels BBQ pulled pork 4 bay leafs 1 14½ oz. can early peas 2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot) The prepared sauce 1 16 oz. can of baby lima beans ¼ cup Liquid Smoke 2 14½ oz. can corn Slow simmer for 2 hours Yields about 2 ½ gallons
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