auce thickened. DO NOT allow stew to dry out, adding stock
ay leaves.
------------Selecting the Cabbage-------------------.
The heavier and more
ight golden color. Add the cabbage and continue to saute for
o low, cover, and simmer stew until vegetables are done roasting
Heat 1 tbsp oil in a Dutch oven, add onion, bacon and pork and saute, stirring, over medium heat for 4-5 mins until beginning to brown. Add tomato paste and flour and cook for 1 min. Add canned tomatoes and stock, bring to a boil then add sugar and season. Reduce heat, cover and simmer for 20 mins, stirring occasionally.
Heat remaining oil in a frying pan and saute cabbage for 3-4 mins then add to stew along with parsley. Simmer for another 20 mins until pork is tender. Serve with buttered noodles and garnished with parsley sprigs.
amb meat back into the stew; mix in the fire-roasted
Slice the cabbage into 1 cm wide stripes.
Melt sugar on lard until brown (caramel).
Add wine, cabbage, caraway seeds, salt, and pepper. Cover and cook gently until sugar melts (when you add wine sugar will become hard - do not worry - it will melt).
Add water to prevent burning. At first you will think your pot is too small, but eventually the cabbage will get smaller.
Cook about 45 minutes or until cabbage is soft. Eat with pork chops, sausages or BBQ.
tout; simmer, stirring until the stew thickens a bit. Add the
Cook and stir stew meat in a large saucepan
old water. Stir into the stew, and simmer until thickened. Sprinkle
br>Enjoy with a nice Irish soda bread or old fashioned
Brown the ground beef in a dutch oven, drain.
Add onions, cabbage, and celery. Cook and stir until light brown.
Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat.
Prepare dumplings:
In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms.
Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat.
Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.
In a Dutch oven or soup kettle, brown pork in oil.
Add the next 10 ingredients.
Cover and simmer for 1-1/2 hours.
Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.
Place the ham in a large saucepan, cover with 4 1/4 cups of water and bring to a boil. Add the onion and bay leaves, cover and simmer for about 45 minutes.
Remove the onion and bay leaves and discard. Add the cabbage, potatoes, carrots and cumin and cook for a further 20 minutes.
Remove the meat and cut into small pieces, return it to the pan, add most of the parsley, season to taste with salt and pepper and serve, garnished with the remaining parsley.
Place corned beef in crockpot.
Sprinkle tapioca evenly over meat.
Spread carrots, onions and cabbage evenly around and over meat.
In a mixing bowl, combine remainder of ingredients.
Pour over meat and veges.
Cook on low for 6-8 hours.
Remove cloves and bay leaf before serving.
In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
Add onion and garlic and saute until onion is softened.
Add ham and mushrooms and saute for 2 minutes.
Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
Stir in water and broth, bring to a boil.
Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
Remove bay leaf before serving.
Place all ingredients in a dutch oven.
Bring to a boil, then lower heat and simmer covered for 30 minutes.
Vary the recipe by adding zucchini, mushrooms, or corn.
ow-empty pot, brown the stew meat for 2 or 3
Brown hamburger in big pot; season.
Drain grease. Add soup and 3 to 4 cans of water.
Simmer on low.
Chop carrots, potatoes and celery; add to pot. Stir together and add water as needed. When carrots are almost done, add chunks of onion and cabbage; stir.
When cabbage begins to soften (approximately 15 minutes on medium), stew will be done.
hour 15 minutes. Add cabbage and celery to broth-beef