Saucy Beef And Cabbage Dinner Recipes

Steps:

• In a Dutch oven, cook the beef, onion and mushrooms over medium heat until meat is no longer pink; drain. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until cabbage and rice are tender, 15-20 minutes.

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.

Steps:

• Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
• Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

Steps:

• Depending on your steak, cut into chunks and leave in a marinade, or use as it is.
• Mix the ketchup, mustard and soy sauce together. Thread the meat chunks on the skewers, and drench on both sides in the ketchup mixture. Cover, and leave for a while in the fridge.
• Boil the potato chunks until tender.
• In the meantime, slice the cabbage. I used 1 baby cabbage because it is easier to work with, and I used a mandolin to slice it really fine.
• Chop 3 tablespoons green pepper finely (about 1/3 pepper).
• Drain the potato chunks, add 2 t milk to start with, and mash. Add extra teaspoon milk if too dry.
• Mix all the vegetables (including the mash) in a large bowl, and mix in the oregano. Add salt to taste: with sea salt flakes you need less than with fine table salt. Mix in the garlic and pepper.
• Whisk the egg briefly and add. Mix until you have a mixture which just hold together. If really too dry, add a teaspoon of milk.
• Use a pan, pref non-stick, melt the butter and oil over quite high heat, form 4 large flat patties, and fry. Lower the heat or they will burn.
• Once the patties slightly hold their shape (they won't be completely firm), turn over with a large spatula. They should be browned at the edges, but not fried to death. Remove and keep warm.
• The meat skewers: heat your grill to high. Take skewers out of the sauce, put on a grid with a pan beneath them, and grill until done. You need to turn them once or twice.
• Warm the leftover sauce, and use to spoon over the skewers once done. (Can be done on an outside grill or in a hot oven).
• Serve the skewers on the patties, with the patties on a pita bread or toasted panini, or on toasted bread or any bread you like, or even as a kind of hamburger.
• To serve as a main dish, add a tomato-cucumber salsa and corn on the cob -- or similar.

Steps:

• Add 1 cup of water to a wok and add rice
• Steam your rice at 225 degrees.
• Once rice is almosted finished add in your cabbage and sliced chicken sausage links to the wok to get steamed.
• While everything is steaming cut the tomato and onion.
• Toss onion and tomato into the wok to steam also.
• Once everything is steamed add soy sauce, teriyaki sauce, worcestershire sauce, sunflower seeds, and Kraft Asian toasted sesame dressing.
• Simmer for 20 min.
• Stir often.
• ENJOY.