Monday, October 26, 2015

{soups-salads-and-salad-dressings} CABBAGE PATCH STEW



The first hint of cooler weather in the air today was the impetus for trying this recipe for Cabbage Patch Stew.  I found the recipe in Thelma Carlile’s “Mealtimes and Memories” cookbook and adjusted it slightly (I wanted more than 1 cup of cabbage in the pot!).  The temperature dropped even more by suppertime yet I was completely happy enjoying this queen-of-comfort-food dish along with a tray of cornbread muffins.  If you are a fan of cabbage, stewed tomatoes, and mashed potatoes (and who isn’t?) then this is a recipe you will find yourself reaching for repeatedly as temperatures drop.

I did use more than the original amount of cabbage called for and added more stewed tomatoes than listed.  I adjusted the amount of water to allow for the extra vegetables and added a beef bouillon cube for a richer flavor to the broth.  Do prepare your vegetables before you begin browning the ground beef and allow the cabbage, onions, and celery to simmer slowly until softened.  Taste the broth as you go and season accordingly.

Prepare mashed potatoes for topping individual bowls of the stew. I used a packaged mashed potato mix as it made exactly the 2 cups I wanted. The potatoes add contrasting texture and thicken the broth slightly. A side of cornbread muffins is all I needed to complete this simple, yet satisfying meal. This light stew will have you feeling warm and cozy in no time, reminding you that autumn is on her way.

Cabbage Patch Stew


1 lb. ground chuck, browned
1 large onion, chopped
2 cups cabbage, shredded
1/2 cup celery, sliced thinly
1-(16 oz.) can red kidney beans, drained
1-(16 oz.) can stewed tomatoes, drained and snipped smaller
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. chili powder
2 cups prepared mashed potatoes

Directions: In a pan sprayed with cooking spray, brown the meat over medium heat. Add onions, cabbage, and celery; cook until soft. Add water to cover (approximately 3 cups); simmer with lid on, 15 minutes. Add beans, tomatoes, and seasonings and cook 15-20 minutes more. Serve in bowls topped with spoonfuls of mashed potatoes.  Lightly add pepper to the potatoes and serve warm.


God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


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