Heartycrockpotcabbagebeefchili Recipes

Steps:

• Cook ground beef and onion in a pan over medium high heat until beef is browned and crumbled. Drain fat, and transfer beef to a slow cooker.
• Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
• Stir occasionally and add water as desired to maintain the consistency you desire.
• Enjoy!

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.
• Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

Steps:

• Place 1/2 of the cabbage and carrots in a 3 1/2 quart slow cooker.
• Crumble ground beef over top.
• Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
• Evenly distribute onion, then rice over all.
• Top with remaining cabbage, salt, and pepper.
• Combine spaghetti sauce, water, basil, and seasoned salt; pour over cabbage.
• Cover and cook on LOW 5-6 hours or until rice is tender.

Steps:

• Saute onion and ground beef in a large soup pot until meat is browned. Do not drain.
• Add sugar and cabbage and mix well. Add next 4 ingredients and bring to a boil. Reduce heat and simmer 1 - 1 1/2 hours.
• Add rice and simmer 10 more minutes. Season to taste with salt and pepper.

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.

Steps:

• In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
• In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

Steps:

• Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot.
• Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside.
• Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
• Stir in the paprika and the orange zest.
• Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes.
• Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more.
• Taste and adjust seasonings; serve with a dollop of sour cream, if desired.
• NOTE: If made in advance, and/or reheated, more stock may be needed.