Monday, January 18, 2010

Wok's For Dinner: Hungarian Cabbage Stew

This recipe came straight from a recipe insert in my December Angel Food Ministries fruit & vegetable box order. Each fruit/veggie box comes with a recipe sheet. I haven't tried very many of the recipes, but the ones that I've tried are really good. And this meal was no exception. And cheap! You can add just about anything, or take out the stuff you don't want. The original recipe says to use 1/2 cup uncooked rice and 1 tsp ground black pepper, but I left those out. I figured the soup would be hearty enough without the need for rice, and enough flavoring that we wouldn't need th ground black pepper. But you may want to use those ingredients, and that's ok, too.

Hungarian Cabbage Stew

3 Tbsp olive oil
2 cloves garlic, crushed
2 med. onions, chopped (the recipe said to use 4)
1 lb ground beef (recipe said 1 1/2 lbs)
1/2 Tbsp salt (recipe said 1 Tbsp)
1 pint home-canned diced tomatoes (recipe says 15oz can)
1 can beef broth (recipe says 2 cans)
1 can chicken broth (recipe says 2 cans)
1/2 Tbsp chili powder (recipe says 1 Tbsp)
1/2 tsp cumin (recipe says 1 tsp)
1/2 small cabbage, chopped (recipe says 1 whole cabbage)
1 cup frozen sliced carrots (not in recipe but I can see sliced carrots in the picture)
1 large potato, peeled and cut into bite-size pieces
1 can (15oz) kidney beans, undrained

Heat oil in Duch oven over medium heat and add garlic and onions. Cook and stir for 3 minutes until onions are transparent. Add ground beef and cook over medium-high heat until browned, about 10-12 minutes, stirring occasionally. Add salt, tomatoes, beef & chicken broth, chili powder, and cumin. Bring to a boil and add cabbage. Cover, reduce heat to low, and simmer 30 minutes. Skim off any excess fat. Add potato, carrots and beans. Cover and simmer 15-20 minutes or until potatoes and carrots are tender.

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