German Hunter Cabbage Stew - Jägerkohl
Learn how to cook hunter cabbage stew, just like they do in Germany. Ground beef, bacon, kielbasa, and onions are slowly simmered with cabbage and potatoes for a hearty, tasty comfort dish. Full recipe at
Southern Fried Cabbage Recipe | Keto Recipes
Southern Fried Cabbage Recipe | Keto Recipes
Welcome to another EASY recipe! When I say dump and go, I mean it. Prepare your ingredients and this could be done in minutes! Make sure to use some of that Creole Kick if you got it! Stuff is game changer! Like the video and subscribe for more like this!
Ingredients:
1 ea. Head of Cabbage about 2 lbs., chopped
1 Onion, chopped
1 package Beef Bacon
1 lb. Smoked Andouille Sausage cut into half inch rounds
1 ea. Yellow Bell Pepper medium, chopped roughly
1 ea. Green Bell Pepper medium, chopped roughly
1 tbsp. Kosher salt and Fresh Ground Pepper (to taste)
2 tbsp. Creole Seasoning (I used Sweet Smokie Joe's Creole Kick)
3 ea. cloves Garlic minced/pressed
2 tbsp. Butter (optional)
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Southern Fried Cabbage with Bacon and Sausage
Southern Fried Cabbage with Bacon and Sausage - This recipe for Fried Cabbage with Bacon Sausage is quick and easy to make. This is a true comfort food and always a hit when you put it on the table. Serve it with some soul food (Oxtails and Rice) and of course, Corn Bread. So if you were looking for soul food recipes that has great flavor and presentation then you've come to the right video. Enjoy!
Ingredients
1 2 lb. Head of Cabbage
1 pack of thick cut Bacon
1 lb. Smoked Sausage
1 medium or large Bell Pepper, roughly chopped
1 medium or large Onion, roughly chopped
1 Tbsp ground Pepper
1 tsp Salt
1 or 2 Tbsp of your favorite Cajun or Creole seasoning (Creole Kick)
3 cloves of Garlic, minced
2 Tbsp of Butter (optional)
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Beef and Cabbage Stew, Beef Stew with Cabbage, Cabbage Beef Stew, Beef and Cabbage Stew Recipe
for the website, and for the Happier Holidays Cookbook!
- Beef and Cabbage Stew, Beef Stew with Cabbage, Cabbage Beef Stew, Beef and Cabbage Stew Recipe
Quick and easy beef and cabbage - a terrifically simple recipe for a satisfying comfort dish!
Walter: Jan, may I start by saying I don't think I've ever seen this kitchen smell as good as it does today.
Jan: Well...
Walter: Now, what have you done to make it smell so good?
Jan: Well, I did a couple of things. Actually, I let one of my girls do a good bit of the work just because I believe in child labor. But it's really, really easy. An 11-year-old can do it. So I browned off some stew meat...
Walter: Mm-hmm.
Jan: Work it in batches because you don't want to crowd the pan.
Walter: Mm-hmm.
Jan: Once it was all nice and brown, stuck it all back in there at one time, couple of cups of beef broth...
Walter: Yes.
Jan: And some thyme, and a little salt and pepper...
Walter: Mm-hmm.
Jan: And then I let it go for about two hours.
Walter: OK.
Jan: It's not exact. It's not rocket science. But you're looking for... You want it to have that texture right there...
Walter: Right there.
Jan: ...where it falls apart.
Walter: Yep.
Jan: So then, we're going to stick some veggies in it.
Walter: OK.
Jan: And we are going to add two or three stalks of celery. I can't remember if I used two or three, and if they were big or little or what. But about that much.
Walter: It doesn't matter.
Jan: Yeah. And then, I have, these were little, so I have four potatoes.
Walter: Mm-hmm.
Walter: And you can peel them or not.
Walter: Right.
Walter: Whatever you like. If the preacher's coming over, you go ahead and peel them and make them fancy.
Walter: Nah. He can eat like us humans do.
Jan: Well, leave the peel on for the kids.
Walter: OK.
Jan: So I stir this in, and this is going to get about another thirty minutes or so, just until the potatoes are nice and tender. And then, fresh -- it's fall, the cabbage is fabulous.
Walter: It is.
Jan: And we were talking about this. It's a super food. It's got that wonderful crunch. And my trick to making it just even, the most delicious ever is not to overcook it.
Walter: Yay.
Jan: So I don't stick it in there until ...
Walter: Any time you cook cabbage until it's gray, you've cooked it too long.
Jan: Well, you killed it, and then you throw your pot out and it smells like sulfur and nobody wants to eat that.
Walter: That's true.
Jan: Now So I've got one little 8-ounce can of tomato sauce, putting that in there, and all I'm going to do at this point is cover him back up, give him about, I don't know, five to ten minutes. That's it.
Walter: OK.
Jan: And what you end up with is this stuff, which is, the best stew I've ever made.
Walter: Well, I said we had to hurry so I could taste this, but the truth is, I tasted it before we got on.
Jan: So you're telling stories now.
Walter: And I just hate to tell her, but she's right. This is a great recipe and you need to get it. You do that by writing to Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee, 37919. Send me a self-addressed, stamped envelope, or go to Local8now.com.
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