Tuesday, October 6, 2009

Trim-It Down Tuesday: Cabbage Patch Stew

Today's recipe comes from my Mom. It's one of those recipes that she made when we were growing up, so it brings back those warm fuzzies whenever I make it - perfect for those chilly nights!
Unfortunately, since this is an older family recipe, I don't have any caloric information for you - but knowing the ingredients, it's not going to be high-calorie.

Cabbage Patch Stew

1 to 2 pounds of lean ground beef (I'm sure you could also sub in turkey)
1 head of cabbage, roughly chopped (but not into too small of pieces)
1 onion, either white or yellow, chopped
2 stalks of celery, chopped
1 can of diced stewed tomatoes
Approx. 1 cup of ketchup (feel free to use the low-sugar kind)
1 tablespoon of crushed red pepper flakes (or more if you like things spicy!)
Salt and pepper to taste

Brown the ground beef with the chopped onions and celery. I like to add some salt and pepper as well. Make sure to cook it until the celery is tender.
Drain the fat from the beef mixture.
Add beef mixture in a large pot with the remainder of the ingredients. Cover with water - until just the tops of the cabbage are covered. Some will pieces float, but you don't want chunks of cabbage sticking out from your soup. You will need a really large pot for this, and depending on the size, you may need to subtract some of the cabbage.
Bring up almost to a boil, then reduce heat and simmer for about an hour or until cabbage is tender.

Feel free to add additional ketchup to your bowl of soup, to your taste. This soup will easily feed a family of 5 for dinner - it makes a lot of soup!

This is one of my favorite cool weather recipes! Hope you enjoy it too!


Anonymous said...

oooh this sounds delish!!! yummm.

Linda said...

Yum. It reminds me of stuff cabbage leaves but in a stew. I'll have to try it.

Mrs.LifeAccounts said...

mmm that sounds delicious! It sounds very similar to stuffed cabbage but a little less labor intensive! I'm definitely going to have to try this recipe out, next cold rainy day this is the top of my list! When I make stuffed cabbage I substitute ground turkey for the beef and I also add in kidney beans for extra protein. The filling is brown rice, browned meat,sauted onions and cabbage, kidney beans salt and pepper and a little bit of raw egg to hold it together. You then wrap it up in cooked cabbage leaves and cover it in crushed tomatoes/tomato sauce (I like to use fresh) and then bake it until heated through. It also freezes incredibly well and it's one of my favorite fall/winter meals!

Anonymous said...

For some reason I really love cooked cabbage but I really hate sauerkraut. I think I might have to try this someday!

Do you think that you could use tomato paste instead of ketchup?

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