EASY CABBAGE ROLL RECIPE RECIPES

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CABBAGE ROLL STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cabbage Roll Stew Recipe: How to Make It - Taste of Home image

A head of cabbage seems like it never ends. Here's a delicious way to use it up. My husband is this stew's biggest fan. —Pamela Kennemer, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 25 minutes

Prep Time 25 minutes

Cook Time 05 hours 00 minutes

Yield 8 servings (3 quarts)

Number Of Ingredients 15

2 cans (14-1/2 ounces each) petite diced tomatoes, drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium head cabbage (about 2 pounds), cut into 1-1/2-inch pieces
1-1/2 pounds ground beef
1/2 pound bulk Italian sausage
1 medium onion, chopped
3 garlic cloves, minced
Optional: Hot cooked rice and chopped fresh parsley

Steps:

  • Mix first 9 ingredients; set aside. Place cabbage in a 5- or 6-qt. slow cooker., In a large skillet, cook beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; crumble meat; drain. Spoon over cabbage; top with tomato mixture., Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. If desired, serve with cooked rice and sprinkle with parsley.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 195 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 14g protein.

MEXICAN CABBAGE ROLL SOUP RECIPE: HOW TO MAKE IT



Mexican Cabbage Roll Soup Recipe: How to Make It image

I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1/2 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
6 cups chopped cabbage (about 1 small head)
3 cans (4 ounces each) chopped green chiles
2 cups water
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons minced fresh cilantro
Optional toppings: pico de gallo and reduced-fat sour cream, optional

Steps:

  • In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan., In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chiles, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 186 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 604mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat

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