Before you walk away from this crockpot red cabbage stew you must know that it tastes VERY GOOD. Try it!
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
We loved the colorful cabbage stew and had leftovers to enjoy for several more meals. The next time I make it perhaps I’ll add some diced sweet bell peppers to give it a slight change of flavors. You can’t have too many vegetables in a stew, can you? Or maybe add some black beans, chili powder and cumin to make it more of a chili. My P.S. walked in the door that evening and thought I was making chili! Chili with cabbage might be a good idea!
What a great idea! Cabbage chili? Yummy!
1 cup onion; diced
drizzle of oil
2 stick of Kerrygold butter (one cup)
10-12 cups red cabbage; roughly chopped into 1″ squares
1/2 cup celery; chopped
3 cups carrots; sliced
drizzle of oil
2 cups College Inn beef broth
2# ground beef
6 ounce can Hunt’s tomato paste
1 cup roasted cherry tomatoes or diced canned tomatoes
2 teaspoons minced garlic
Cooked white rice to serve with stew (optional)
Sauté onion in a large skillet with a drizzle of olive oil until browned around the edges. Add to crockpot.
Set crockpot on high heat setting.
Melt 2 sticks (one cup) of butter in the large skillet and add the cabbage. Cook for 7-8 minutes until mostly wilted, stirring occasionally. Pour into crockpot and stir.
Sauté celery and carrots until celery is translucent in another drizzle of oil. Add beef broth and simmer for a minute or two until it is heated through. Pour into crockpot, stir, add lid to crockpot.
Fry ground beef in skillet until browned on the bottom. Break into smaller pieces and fry until no longer pink.
Add tomato paste, cherry tomatoes and minced garlic to skillet, stir and heat through. Pour into crockpot and stir well. Place lid on crockpot and cook on high for 2 hours. Reduce heat to low and cook for 2 more hours.
Serve hot with white rice if desired.
Approx 6-8 servings
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this delicious red cabbage stew with freshly baked bread or dinner rolls.
Recipe and image courtesy of Melady Cooks.