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Cabbage is a very Southern dish. People who don't even like cabbage love this recipe. This goulash is good served with French bread or hard rolls, and I usually make a pot of pinto beans to go along with it.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 183 calories, 11 g fat (4 g saturated fat), 32 mg cholesterol, 329 mg sodium, 11 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Cabbage Goulash in Country August/September 1992, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 04, 2011 by whitters143
It wasn't the worst thing I've ever had, but I thought it left a lot to be desired. It just didn't seem like the ingredients really meshed together. No one at my house was crazy about it.
Reviewed on Jul. 12, 2011 by BfamMOM
I used leftover cooked beef. I added one quart home canned tomatoes chopped instead of diced tomatoes and tomato paste. Some did not think they would like it, but they did.
Reviewed on Jun. 01, 2010 by maratha
cut recipe in half and used ground beef, great dish
Reviewed on Apr. 26, 2010 by Katsexton01
I cut this recipe in half and used left over roast beef instead of the ground beef and sausage. It turned out awesome! I will be making this again. Great dish!
I was looking for something to make with cabbage for a different taste and came accross this recipe. It was wonderful!
Reviewed on Apr. 22, 2010 by qwondre
The recipe says to boil so I added 4 cups of water.
Reviewed on Jan. 13, 2010 by cookinmommy
Made this tonight and it's a definite keeper! I cut the recipe in half. I did not use any sausage so used a pound of ground beef. My beef was already cooked so I waited to put the meat in later after I had let the cabbage cook down. I kept the lid on with the cabbage mixture so it would retain the moisture and not dry out. I fixed a pouch of Uncle Ben's Ready Rice to go with. We put the rice on our plates and then the goulash over it. I also made some boiled potatoes and put out the pickled beets. Our son wouldn't touch it but our daughter ate every bit of a fairly large helping. It was a big hit with my husband as well. I loved the flavors and the ease of making it. I had almost a head of cabbage to use up and glad I tried this recipe!
Reviewed on Nov. 11, 2009 by ladyfish123
This is a favorite recipe that I used alot when my kids were little. I lost it along time ago and I'm very happy I found it again. A really good way to prepare cabbage. You can spice it up or change it if you want to.
Reviewed on Feb. 26, 2009 by Gretnadee
I make this same dish but no chili, no vinegar,add tomato sauce and add cooked rice---our name for this is "Exploded stuffed cabbage" I only use 5 cups of cut up cabbage or a very small head.Every one loves it.
I make this same dish but no chili, no vinegar,add tomato sauce and add cooked rice---our name for this is "Exploded stuffed cabbage" I only use 5 cups of cut up cabbage or a very small head.
Every one loves it.
Reviewed on Jan. 06, 2009 by cntbailey
Great meal..I have six kids and they loved it. Easy to make and will be making again.
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