Cabbage Recipes

 

Stuffed Cabbage Skillet (Loose Recipe)

Brown some ground beef in a large skillet and season it well with salt and plenty of black pepper, plus a little garlic. Don’t be shy here — cabbage needs bold seasoning.

Once the beef is cooked, add a big pile of chopped cabbage and let it start to soften and cook down.

Stir in a can of corn (drained), and a little tomato sauce or canned tomatoes, just enough to bring everything together. Season again with more salt and pepper, tasting as you go.

Let it simmer until the cabbage is tender and everything is cozy and well combined. Adjust seasoning one last time before serving. Serve over baked potato or rice.

This is hearty, comforting, and even better as leftovers.

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Cabbage, Bean & Ham Chili-Style Stew (Loose Recipe)

If you’re using dry beans, get those cooked first and set aside.

In a large pot, sauté onion and garlic in a little oil until soft. Add a big pile of chopped cabbage and let it cook down until it starts to soften.

Stir in your cooked beans, chopped cooked ham, one can of corn (drained), and one can of jalapeños (with some or all of the liquid, depending on heat preference).

Sprinkle in a full McCormick chili seasoning packet and stir well. Add water or broth until everything is just covered. Taste, then add salt and pepper if needed (the ham and chili packet already bring some salt).

Let it simmer until the cabbage is very soft and the flavors come together, stirring occasionally. Adjust seasoning at the end.

This is hearty, slightly smoky, and even better the next day.

Tara's Chili made into Frito Boats

 2 pounds of ground beef

1 onion, diced

garlic, diced

1 medium can tomato paste

1 can of diced tomatoes

3 cans of pinto beans, drained

packet of Cha Cha chili (or other seasonings of your choice)

1 cup of water

Saute beef and onions together.  Add the rest of the ingredients and simmer for 15 minutes.  Serve with diced green onions, chopped lettuce, cheese, and Fritos.  

Colorful Bean Salad

I have been making this for years, and it's always so good!  I love this salad!!

3 tablespoons olive oil

 3 tablespoons red wine vinegar

 1/2 teaspoon garlic powder

 1/2 teaspoon ground cumin

 1/4 teaspoon salt

 1/4 teaspoon pepper

 1 can (16 ounces) kidney beans, rinsed and drained

 1 can (15 ounces) black beans, rinsed and drained

 1 can (11 ounces) Mexicorn, drained

 1/4 cup thinly sliced green onions

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings.

From Taste of Home 

Taco Chili

Taco Chili

1 pound ground beef

1 small yellow onion, chopped

1 can black beans, do not drain

1 can pinto beans, do not drain

1 can black beans, do not drain

1 14.5 ounce can diced tomatoes with chiles

1 15 ounce can tomato sauce

1 package taco seasoning mix

1 package ranch dressing mix

1/2 tablespoon chili power (or to taste)

1/4 teaspoon cumin

Brown the ground beef. When it's nearly done, add the chopped onion and saute until soft.  Put the beef and onion mixture into a large pot.  Put the remaining ingredients in the pot, and stir until well combined.  Heat until just boiling, then reduce heat, cover and simmer for 25 minutes.  Serve with tortillas or tortilla chips.  

Homemade Chili

1pound ground beef or turkey
Large onion chopped
2 cloves garlic chopped
1 can of corn
1 can of black bean
1 can of pinto beans
1 can of kidney beans
1 28oz can of diced tomatoes
1 can of chopped green chiles
1 packet of ranch dressing seasoning
1 packet of taco seasoning

Cook the onions until soft, add the garlic and cook another couple if minutes. Add the meat and brown.
Then just dump the rest in, juices and all. Mix in the 2 packets of seasoning and let cook about 45-60 min until flavors come together. You can put in the crock pot too for a couple of hours after you brown the meat, garlic and onions. 

I found this on a message board and made it tonight. It is very good!

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

3 chicken breasts

1 onion, diced

2 cloves garlic, minced

2 cans white beans, drained

1 regular can chili beans

1 large can diced green chiles

1 cup frozen corn

2 cups chicken stock

1 jalapeño, minced & seeds removed (wear rubber gloves to do this!)
2 teaspoons ground cumin

1/2 teaspoon chipotle chili powder

salt & pepper, to taste

1/2 cup finely crushed tortilla chips

2 cups shredded colby jack cheese (or any kind you like)

Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker. Cook on LOW for 6-8 hours.

Shred chicken. Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!

"Cafe Rio" crockpot chicken

Café Rio Crockpot Chicken

 4-6 Chicken Breasts
½ a small bottle of zesty Italian dressing
1 packet of dry ranch dressing
½ c. water
½ T. minced garlic
½ T. chili powder
½ T. ground cumin

Combine all ingredients in a freezer gallon ziplock bag.  Let marinate overnight.  Put in crockpot and cook on low for 4-6 hours.

White Bean Soup

White Bean Soup

4 cans white kidney beans (undrained)

1/2 white onion (diced)

8 oz. package pre-cooked, diced ham

salt and pepper (to taste)

Combine the ingredients in a slow cooker or pot.  Cover with water (more or less depending how thick you like your soup).  Simmer until heated thoroughly.

Garlicky Pinto Beans

4 cloves of garlic (minced)
olive oil
2 cans of pinto beans (not rinsed or drained)
green onion tops (cut into small pieces)

Saute minced garlic in the olive oil until soft.  Add the pinto beans and stir together until heated through.  If needed add water so the beans don't dry out.  Stir green onion tops into beans at the end of heating them.  Serve warm.  Makes 2-3 servings.

Mom's Taco Soup

Mom's Taco Soup

1 pound ground beef

1/2 of a red onion

3 cups water

16 ounces canned diced tomatoes

2 cans pinto beans (drained and rinsed)

8 ounces tomato sauce

2-3 tablespoons taco seasoning

Brown the ground beef.  Towards the end add the onion and cook until soft.  Drain.  Combine the ground beef and onion with the rest of the ingredients.  Heat over medium/low heat 15-20 minutes or heat in slow cooker on low for 3-4 hours.  Serve topped with: shredded cheese, sliced avocado, sour cream, Fritos.

Another delicious Mexican meal!

Tonight my parents came over for dinner.  They came early so that my Mom could play with Moose and my Dad could help me cook the meal.  My Dad and I love cooking together!  Dinner turned out really well.  The Chile Verde was flavorful and spicy, and the Refried beans were so yummy.  We ate it wrapped up in fresh tortillas, with Mom's homemade chocolate pie on the side.  Delicious!  Like the other Mexican meal I made, it's a bit labor intensive, but the result is totally worth the effort.  Give it a try!

Absolutely delicious dinner!

I made my first authentic Mexican meal tonight, and it was absolutely delicious!  I made Braised Short Ribs in Tomatillo Sauce.  I followed the recipe exactly as written, other than leaving out the avocado leaves.  I had no idea where to get those, and it said optional anyway, so I just left them out.  The Arbol peppers are dried and are found in the Mexican aisle.  I found them at 3 separate stores, so it seems they are readily available.  The flavor in the finished dish was amazing, and it wasn't overly spicy at all.  I cannot recommend enough putting in the time to make this recipe.  It's wonderful!

To go along with them I made Basic Mexican Pinto Beans.  The only change I made was I added a piece of bacon during the cooking, and just left it in there to boil.  I think it added an extra little kick of taste.  Branden had to work 2 1/2 hours late tonight, and I ate, hmm, several bowls of beans waiting for him.  I just couldn't stop eating them.  They were very good!

I was planning to have Branden pick up some fresh tortillas from a Mexican bakery on his way home, but by the time he got off work it was already closed.  So instead we ate the meat on tortilla chips, and I must say it was really good that way.  In the future I'm not sure I'd even want tortillas with it, and may just go for the tortilla chips again!

The Shortribs take a bit of time and labor to make, but are so totally worth it.  The beans are extremely easy to make, so that helps balance out the time spent on the meal.  Definitely give this one a try.  You will not regret it!  We had a little bit of the Shortribs left over, so I am going to mix it with scrambled eggs in the morning.  Totally looking forward to that as well!