Saucy Beef & Cabbage Supper Recipe

4.5 14 13
Saucy Beef & Cabbage Supper Recipe
Saucy Beef & Cabbage Supper Recipe photo by Taste of Home
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Saucy Beef & Cabbage Supper Recipe

Read Reviews
4.5 14 13
Publisher Photo
My beef and cabbage supper began as a Reuben sandwich idea without the gluten. We also make it with smoked sausage. It’s comforting on cooler days. —Courtney Stultz, Weir, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3 tablespoons olive oil, divided
  • 8 cups (about 1 small head) chopped cabbage
  • 5 medium carrots, peeled and finely chopped
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup ketchup
  • 2 teaspoons cider vinegar

Directions

In a 6-qt stockpot over medium heat, cook and crumble beef until meat is no longer pink, 5-7 minutes; drain.
Add 2 tablespoons olive oil; stir in next nine ingredients. Cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender.
Stir together ketchup, vinegar and remaining oil until smooth. Pour over meat and vegetables; cook 5 minutes more. Yield: 6 servings.
Originally published as Saucy Beef & Cabbage Supper in Taste of Home September/October 2016, p25

Nutritional Facts

1-1/4 cups: 260 calories, 13g fat (3g saturated fat), 47mg cholesterol, 671mg sodium, 20g carbohydrate (12g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.

  • 1 pound lean ground beef (90% lean)
  • 3 tablespoons olive oil, divided
  • 8 cups (about 1 small head) chopped cabbage
  • 5 medium carrots, peeled and finely chopped
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup ketchup
  • 2 teaspoons cider vinegar
  1. In a 6-qt stockpot over medium heat, cook and crumble beef until meat is no longer pink, 5-7 minutes; drain.
  2. Add 2 tablespoons olive oil; stir in next nine ingredients. Cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender.
  3. Stir together ketchup, vinegar and remaining oil until smooth. Pour over meat and vegetables; cook 5 minutes more. Yield: 6 servings.
Originally published as Saucy Beef & Cabbage Supper in Taste of Home September/October 2016, p25

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Reviews forSaucy Beef & Cabbage Supper

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AllisonO User ID: 7446023 262062
Reviewed Mar. 4, 2017

"Warm and delicious. I made the recipe as printed but added a few extra minutes of cook time to further tenderize the veggies. The spices added some warmth to the dish while the vinegar and the ketchup really brightened it up. It is a great way to stretch ground beef. I recommend chopping the cabbage fairly small (maybe around an inch or two) so you don't have to fight it with each forkful."

MY REVIEW
ejshellabarger User ID: 3870843 259555
Reviewed Jan. 12, 2017

"This wasn't our favorite but it successfully used up the cabbage and carrots in our frig before they went bad. Always fun to experiment with a new and different recipe!"

MY REVIEW
pinksuitcases User ID: 630663 256641
Reviewed Nov. 10, 2016

"This was very different for me. I had only used these spices in sweets. It was delicious! Definitely will make again."

MY REVIEW
NH-rescue User ID: 4255840 256169
Reviewed Oct. 30, 2016

"Have already made this a couple of times. Love the beef and cabbage mixture with the tang of apple cider vinegar. We didn't have caraway seeds, but it didn't matter. Can't wait to try it with some good smoked sausage."

MY REVIEW
tothb User ID: 2009414 255019
Reviewed Oct. 4, 2016

"We throughly enjoyed this recipe and wouldn't change a thing!"

MY REVIEW
jaaningle User ID: 1430666 254984
Reviewed Oct. 3, 2016

"I added about 3/4 cup water with the vegetables and omitted the allspice and cloves. Used vegetarian hamburger crumbles to veganize recipe. Dish was delish...my German husband loved it. Caraway seed is a wonderful, little used spice. Served with baked russet potatoes."

MY REVIEW
katecrid47 User ID: 7098019 254848
Reviewed Sep. 30, 2016

"This was great. I enjoyed the flavor a lot. I love cabbage and beef combined. I agree with the cooking it a bit longer for the vegis to tenderize a bit more. I would have given this a 5 but I was out voted in the household. My children and husband didn't enjoy it as much as I did. Still a great recipe Thanks for sharing!"

MY REVIEW
mom2pugs User ID: 1528979 254527
Reviewed Sep. 23, 2016 Edited Sep. 24, 2016

"I followed the recipe just as printed - didn't add or delete any ingredients - and found this to be absolutely delicious! The only thing I did differently was cook it a little longer to tenderize the veggies. Other than the cooking time, nothing needs to be tweaked, nothing needs to be added. I'll definitely be making this again."

MY REVIEW
pschube User ID: 2658481 253563
Reviewed Sep. 2, 2016

"I substituted 1/8 tsp mace for the allspice. I added 1 small can fire-roasted tomatoes and 2 ribs celery diced. Good, but I think it needs more diced tomatoes and no ketchup or vinegar. Serve with mashed potatoes for a hearty meal."

MY REVIEW
annrms User ID: 2649709 253099
Reviewed Aug. 24, 2016

"This is the type of recipe I grew up eating; I love "goulash"! This recipe is easy and unique, to me, in the use of "different" seasonings. I only substituted homemade ketchup that has very little sugar...loved the subtle taste of the vinegar. The addition of caraway seeds is a classic touch for cabbage, and I enjoyed the taste. The recipe is a keeper, and our leftovers will be enjoyed in one of the other suggested recipes...what fun to have ideas for using the leftovers!"

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