HEARTY CABBAGE PATCH STEW
I like to serve steaming helpings of this hearty stew with thick slices of homemade bread. For a quicker prep, substitute coleslaw mix for the chopped cabbage. -Karen Ann Bland, Gove City, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. , Serve with sour cream and cheese if desired.
Nutrition Facts : Calories 214 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 642mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
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
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
GARDEN PATCH STEW
Looking for an easy meatless dinner? Then check out this delicious stew made with beans, vegetables and rice - ready in 55 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
- Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
- Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 300, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg
GARDEN VEGETABLE STEW
Looking for a way to use up your zucchini? This recipe will help.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
- Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
- Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 220, Carbohydrate 44 g, Cholesterol 10 mg, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg
SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
SOUTHWEST GARDEN STEW
A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.
Provided by jmrogersfam
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
- Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
- Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 19.7 g, Cholesterol 59.3 mg, Fat 14.1 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 67.3 mg, Sugar 6 g
AMISH CABBAGE PATCH STEW
This simple and satisifiing main dish came from My Amish friend and it is one of my husband's favorite meals
Provided by GingerlyJ
Categories Stew
Time 40m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- brown the meat in a dutch oven and drain.
- add onions, celery cabbage and cook until wilted.
- add water worcestershire sauce, chili powder, salt and sugar.
- add tomatoes and beans.
- Cover and cook 30 minutes.
Nutrition Facts : Calories 148, Fat 3.5, SaturatedFat 1.4, Cholesterol 35.1, Sodium 2063.5, Carbohydrate 15.3, Fiber 3.2, Sugar 8.1, Protein 14.8
THE BEST CABBAGE PATCH STEW
Make and share this The Best Cabbage Patch Stew recipe from Food.com.
Provided by My kids mom
Categories < 4 Hours
Time 1h55m
Yield 2 cup serving size, 8 serving(s)
Number Of Ingredients 12
Steps:
- Open all cans and pour into large stew pot on meduim heat. (Also add in your one can of water).
- In skillet cook up your turkey with a little water to keep moist. When its nearly cooked add your minced garlic and sliced onion. Cook until meat is done.
- Drain meat and add to pot.
- Add carrots, celery, leeks and napa cabbage.
- Let the pot cook for at least an hours Add in salt and pepper to taste.
- Serve hot. Healthy and Yummy!
- This also freezes well.
Nutrition Facts : Calories 233, Fat 1.4, SaturatedFat 0.3, Cholesterol 35.2, Sodium 997, Carbohydrate 37.3, Fiber 7.3, Sugar 15.6, Protein 20.6
CABBAGE PATCH STEW
Make and share this Cabbage Patch Stew recipe from Food.com.
Provided by bmcnichol
Categories Stew
Time 1h20m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, celery and onion and drain.
- Add the remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer for 1 hour or until cabbage and carrots are tender.
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WOODCHUCK STEW WITH GARDEN VEGETABLES - FORAGER
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4.3/5 (3)Category Appetizer, Main CourseCuisine AmericanCalories 661 per serving
- Using a shears, cut the wood chuck into 6 pieces, season liberally with salt, pepper and rosemary, then vacuum seal, along with it’s organs and allow to rest overnight, or just put it in a bowl or similar container with a lid.
- The next day, heat some oil in a deep pot that can accommodate the woodchuck, like a dutch oven. Dredge the woodchuck in flour, tap off the excess, brown deeply, working in batches if needed, then add the onion and garlic, more oil if needed, and cook for a minute or two more. Add the tomato paste, stir, and cook a few minutes more until a good fond/glaze has developed on the bottom of the pan. Add the wine, reduce by half, then add the water, cover, put in a 300 degree oven and cook for 1.5 hours, or until the meat moves easily from the bone. Remove the pan from the oven and cool.
- Next, prep the vegetables. Ideally you’ll have a mix of different things from a garden, small carrots, onions, zucchini and their flowers, greens, herbs, etc. The vegetables will be quickly sautéed to finish, but first you want them at a stage of doneness that will make it easy for them to be thrown into a pan together. Some vegetables can be cooked from raw (zucchini) while some need a preliminary blanching to become tender (onions, carrots). Cut your vegetables into bite-sized pieces, blanch individually as needed, then, when they’re all ready, saute them quickly over medium-high heat and season to taste.
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