Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I was having my father over for supper the other night and wanted to cook him something that was substantial and yet healthy at the same time. Usually he likes beans and wieners, but I wanted to cook him something much nicer than that.
He has hotdogs fairly often and I don't get to have him at my house for supper all that much. I wanted to spoil him a tiny bit.
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One of his other favorite things happens to be hamburger and I just happened to have some hamburger in the freezer ready to use. I thought to do something for him with that.
I had been wanting to make Hamburger Vegetable Soup all Winter, based on a recipe I spied on a page called The Rising Spoon. It looked really healthy and like it was filled with things I already had in the house.
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I like to use what I have if I can. I also didn't want to use a recipe which used loads of canned vegetables. First of all, with there only being two of us, I didn't want to make a HUGE pot of soup.
One of the things that appealed to me about this recipe was that I could adapt it to what I thought we could reasonably eat with some leftovers for him to take home.You can easily cut back on fresh ingredients, but once you open a can, its open and you have to use it all.
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WHAT YOU NEED TO MAKE HAMBURGER VEGETABLE SOUP
I am sure most of us have these things in our kitchens all the time. If not, you could easily adapt the fresh ingredients to include what you do have.
- 1 tablespoon of butter
- 1 small onion, peeled & diced
- 2 stalks of celery, thinly sliced
- 1 large carrots, peeled, quartered & thinly sliced
- 1/2 lb of ground beef
- 2 TBS tomato paste (concentrated tomato puree)
- 1 tablespoons of minced garlic
- 1 sweet bell pepper, cored & diced (I used red)
- 1 cup of shredded cabbage
- 1 medium russet potato, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 (14.5 oz/420g) tin of diced tomatoes in juice, undrained
- pinch of crushed red pepper flakes
- 3 tsp of Italian seasoning
- 1/2 TBS of sea salt or Kosher salt (plus more at the end, to taste)
- 1/2 tsp of black pepper (plus more at the end, to taste)
- 3 1/2 cups (840ml) of beef stock
- 1 tsp of Worcestershire sauce
- 3/4 TBS white wine vinegar or lemon juice
- 1 tsp of sugar
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I buy my ground beef from a local farm market called Goucher's. It is locally sourced and organic free-range beef and is always very lean. You never have any fat to pour away after browning it, and it isn't full of nasty bits like gristle and bone.
Although she specified fire-roasted diced tomatoes, I just used regular diced tomatoes. For one thing I am not fond of having tomato skins in my food. The regular diced tomatoes worked fine and tasted delicious.
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Tomato paste is what they call concentrated tomato puree in the UK. It is very thick. The vinegar/lemon juice and sugar help to cut back on the acidity of the tomatoes, so don't leave them out.
I tend to be quite judicious when I am using salt. All of us have high blood pressure and diabetes so we try to keep away from salt as much as we can. I also left out the crushed red pepper flakes as I was making this for my father, and he hates really spicy food.
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The combination of chopped onion, celery and carrot is what is called a mirepoix in the culinary world. Generally speaking, they are diced very small. For this soup, they are left chunky in order to give the soup more substance.
Never underestimate the power of a mirepoix when it comes to flavoring things like soups, stews and sauces. It is almost like a magic elixir that elevates the flavors of these kinds of dishes and is very common in French cookery.
HOW TO MAKE HAMBURGER VEGETABLE SOUP
This is very simple to make. It does involve a lot of chopping, but if you prep all of your vegetables ahead of time, it goes together very quickly.
Measure the butter into a medium/large pot and set over medium/high heat. Once it begins to foam, add the onion, carrot, and celery. (This is called a mirepoix.) Season lightly, then cook for 5 minutes, stirring occasionally.
Add the ground beef. Season lightly and cook for about 5 minutes, browning and breaking the meat into small chunks as you go.
Stir in the tomato paste and garlic. Cook for several minutes longer.
Add the chopped pepper, cabbage, both potatoes, the tomatoes and their juices, crushed red pepper, Italian seasoning, salt, pepper, and beef stock.
Mix well to combine and bring to a gentle boil. Cover and reduce the heat to medium-low and simmer for one hour, or until the vegetables are tender.
Add the Worcestershire sauce, vinegar (or lemon juice), and sugar. Taste the soup for seasoning. If needed, add more salt, pepper, sugar, vinegar, or Worcestershire sauce one teaspoon at a time to balance the flavors of the broth.
Cook for about 5 minutes to meld the flavors.
Ladle the hot soup into heated bowls and serve. Crackers or crusty bread go nicely with this as does a sprinkle of cheese on top, if desired.
Leftovers can be stored in the refrigerator for 3 to 4 days and gently reheated. This also freezes well for up to 3 months in an airtight container.
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I enjoyed my bowl of soup simply with some crisp crackers on the side. My father ate three baking powder biscuits with his and seemed to really enjoy this soup. He had a big bowl full.
I loved that it was healthy, low in fat and filled with lots of fiber. There was not an over-abundance of beef, but I feel that in a soup, that is quite okay! We all tend to eat far too much meat, so I found that quite pleasing.
He did ask me what the cabbage was halfway through the meal. He is not fond of cabbage, but he ate it anyways and then told my sister it was good. I take that as a win!
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This is soup weather for sure. These cold winter months nothing is more comforting than a hot bowl of soup. Here are some other hearty soup recipes in The English Kitchen that you might enjoy:
Soup with dumplings? Count me in! Especially cheese dumplings. Simple to make and using simple everyday ingredients. It's also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 4
Hamburger Vegetable Soup
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
This is a delicious, hearty and healthy soup that your whole family will love. It keeps well in the refrigerator for several days and also freezes very well.
Ingredients
- 1 tablespoon of butter
- 1 small onion, peeled & diced
- 2 stalks of celery, thinly sliced
- 1 large carrots, peeled, quartered & thinly sliced
- 1/2 lb of ground beef
- 2 TBS tomato paste (concentrated tomato puree)
- 1 tablespoons of minced garlic
- 1 sweet bell pepper, cored & diced (I used red)
- 1 cup of shredded cabbage
- 1 medium russet potato, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 (14.5 oz/420g) tin of diced tomatoes in juice, undrained
- pinch of crushed red pepper flakes
- 3 tsp of Italian seasoning
- 1/2 TBS of sea salt or Kosher salt (plus more at the end, to taste)
- 1/2 tsp of black pepper (plus more at the end, to taste)
- 3 1/2 cups (840ml) of beef stock
- 1 tsp of Worcestershire sauce
- 3/4 TBS white wine vinegar or lemon juice
- 1 tsp of sugar
Instructions
- Measure the butter into a medium/large pot and set over medium/high heat. Once it begins to foam, add the onion, carrot, and celery. (This is called a mirepoix.) Season lightly, then cook for 5 minutes, stirring occasionally.
- Add the ground beef. Season lightly and cook for about 5 minutes, browning and breaking the meat into small chunks as you go.
- Stir in the tomato paste and garlic. Cook for several minutes longer.
- Add the chopped pepper, cabbage, both potatoes, the tomatoes and their juices, crushed red pepper, Italian seasoning, salt, pepper, and beef stock.
- Mix well to combine and bring to a gentle boil. Cover and reduce the heat to medium-low and simmer for one hour, or until the vegetables are tender.
- Add the Worcestershire sauce, vinegar (or lemon juice), and sugar. Taste the soup for seasoning. If needed, add more salt, pepper, sugar, vinegar, or Worcestershire sauce one teaspoon at a time to balance the flavors of the broth.
- Cook for about 5 minutes to meld the flavors.
- Ladle the hot soup into heated bowls and serve. Crackers or crusty bread go nicely with this as does a sprinkle of cheese on top, if desired.
- Leftovers can be stored in the refrigerator for 3 to 4 days and gently reheated. This also freezes well for up to 3 months in an airtight container.
Thanks so much for visiting! Do come again!!
I have been craving Beef Stew all week. It's a winter thing I guess, and having just come through having had a bad cold I was really craving some sort of comfort food.
In the UK they make things called Hot Pots in the winter months. This is usually with lamb, but I have also seen them made with other meats such as pork or chicken. This is the ultimate in comfort food.
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Meat and vegetables layered in an oven proof casserole dish with some stock, and then baked until everything is meltingly tender. Usually there is a thatch of sliced potatoes on top, but not always.
Today I decided to make myself a hot pot of sorts using some steak I found in my freezer, and why not! I was really pleased with how it turned out as well. This is sized for two to three people, but could certainly be made large enough to feed many more than that.
.JPG "Beef Steak Hot Pot")
Its not a recipe as much as it is a technique. Meat it browned and then layered up with a variety of vegetables. A flavor filled stock is poured over top and then the whole thing is baked long and slow until everything melts in your mouth.
You can thicken the juices to make a delicious gravy if you wish.
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Its all a matter of using what you have. I have even seen hot pots made with canned corned beef and baked beans. Using steak would be at the higher end of the scale!
Delicious, hearty and thrifty, that is the epitome of a classic hot pot, and in these days of having to pinch our pennies, thrifty counts more than ever!
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WHAT YOU NEED TO MAKE BEEF STEAK HOT POT
I simply used what meat and vegetables I had in my freezer and refrigerator. Using up what you already have is the name of the game! This is by no means a stringent list of ingredients!
- 1 tsp butter
- 1 tsp oil
- 10 ounces (285g) top round or stewing steak cut into pieces
- 1/2 tsp each garlic powder, salt, black pepper and summer savory (or thyme)
- 1/2 small white cabbage cut into wedges
- 1 large parsnip, peeled and thickly sliced
- 1/3 of a small turnip (rutabaga/swede) peeled and cut into thick half moons
- 2 medium carrots, peeled and thickly sliced
- 2 small onions quartered
- 2 cups beef stock
- 1 TBS tomato ketchup
- 1 TBS sweet pickle juice or Worcestershire sauce
- 1 TBS HP or other steak sauce
- 1 heaped TBS to thicken the gravy
.JPG "Beef Steak Hot Pot")
I am not sure what kind of steak I had as I had not marked the package but bear in mind you don't want to use your most expensive cut. I would suggest a rump or round steak. Any kind of steak which is well suited to braising.
Likewise, your vegetables. Root vegetables braise very well, and I think they taste even better if braised until they melt in your mouth. But I could be alone in that way of thinking. I like to mash them up on my plate and dot them with butter.
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Cabbage is especially lovely when braised long and slow for a lengthy period of time. It becomes almost buttery, and it does indeed melt in the mouth.
I love rutabaga, carrots and parsnips. They work very well in a dish like this.
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I chose to flavor the stock with a few aromatics, tomato ketchup, HP sauce and some sweet pickle juice. If you don't have sweet pickle juice then you can use Worcestershire sauce, or even leave it out altogether. I happen to like it in any dish like this one.
You will also note that there is not a lot of seasoning in this dish. With aromatics such as the above you don't really need a lot of seasoning. Just make sure you sprinkle some of it on each layer.
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HOW TO MAKE BEEF STEAK HOT POT
Nothing could really be easier. Brown your meat and then layer up your veg and bake. You can thicken the juices at the end for a delicious gravy if you wish.
Preheat the oven to 350*F/180*C/gas mark 4.
Heat the butter and oil in a heavy based oven proof casserole until the butter begins to foam. Add the pieces of steak and brown them well on both sides.
Mix together the herbs and seasonings in a small bowl.
Place the onion quarters around the browned steak in the bottom of the casserole. Sprinkle with a bit of the seasoning.
Layer in the vegetables one at a time on top of the steak, sprinkling each layer with the seasoning mixture, and ending with the wedges of cabbage.
Whisk together the beef stock, ketchup, pickle juice, and HP sauce. Pour over the meat and vegetables. Cover the casserole tightly.
Place into the preheated oven. Roast for about 1 1/2 to 2 hours until the meat and vegetables are tender.
Remove from the oven. Using a slotted spoon remove the meat and vegetables from the juices to a platter. Set aside and keep warm. Whisk the flour into the remaining juices and cook, whisking constantly over medium high heat until the gravy thickens.
Serve portions of the meat along with the vegetables with some of that delicious gravy spooned over top.
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This really was delicious. I always love something like boiled potatoes or mash with this type of a meal. Today it was boiled potatoes.
I boiled them in their skins just like my mother always did. Just pick some small to medium sized potatoes and wash them very well. Cover with lightly salted water, bring to the boil and then simmer for 20 to 25 minutes until fork tender.
Spear with a fork and peel. As I was peeling mine, I was thinking of my mother and watching her peel boiled potatoes for our supper. What a sweet memory for me that was.
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If you are a fan of long and slow cooking, you might also enjoy the following:
POT ROASTED PORK WITH CABBAGE AND CARROTS - This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals to cook when the temperatures start dropping and the nights begin to draw in. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
LANCASHIRE HOT POT - If you are a fan of Coronation Street you will be familiar with the pleasure of the Lancashire Hot Pot. This is as traditional as they get, with layers of lamb, onions and carrots, and a lovely thatch of buttery sliced potato on top.
Yield: 2-3
Beef Steak Hot Pot
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
Tender pieces of beef with plenty of vegetables cooked long and slow. You can make a delicious gravy with the pan juices. I like to serve this with boiled or mashed potatoes!
Ingredients
- 1 tsp butter
- 1 tsp oil
- 10 ounces (285g) top round or stewing steak cut into pieces
- 1/2 tsp each garlic powder, salt, black pepper and summer savory (or thyme)
- 1/2 small white cabbage cut into wedges
- 1 large parsnip, peeled and thickly sliced
- 1/3 of a small turnip (rutabaga/swede) peeled and cut into thick half moons
- 2 medium carrots, peeled and thickly sliced
- 2 small onions quartered
- 2 cups beef stock
- 1 TBS tomato ketchup
- 1 TBS sweet pickle juice or Worcestershire sauce
- 1 TBS HP or other steak sauce
- 1 heaped TBS to thicken the gravy
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4.
- Heat the butter and oil in a heavy based oven proof casserole until the butter begins to foam. Add the pieces of steak and brown them well on both sides.
- Mix together the herbs and seasonings.
- Place the onion quarters around the steak in the bottom of the casserole. Sprinkle with a bit of the seasoning.
- Layer in the vegetables one at a time on top of the steak, sprinkling each layer with the seasoning mixture, and ending with the wedges of cabbage.
- Whisk together the beef stock, ketchup, pickle juice, and HP sauce. Pour over the meat and vegetables. Cover the casserole tightly.
- Place into the preheated oven. Roast for about 1 1/2 to 2 hours until the meat and vegetables are tender.
- Remove from the oven. Using a slotted spoon remove the meat and vegetables from the juices to a platter. Set aside and keep warm.
- Whisk the flour into the remaining juices and cook, whisking constantly over medium high heat until the gravy thickens.
- Serve portions of the meat along with the vegetables with some of the gravy spooned over top.
I am one of those people who never minds paying full price for a good roasting chicken, and that is because, with all of my years of cooking experience, I have mastered the art of making my chicken pay for itself.
How do I do that you might well ask, and today I am going to show you how. Let me set the scenario.
You've cooked your Sunday Roast Chicken, fed it to the family, and have cleared up all of the dirty dishes and pans. You may even have stripped the carcass of all of the meat and are sitting there staring at the empty bones. You feel like throwing them away, and maybe you do, or maybe you carefully wrap them up and stick them in the refrigerator, where, just a few days later, you end up tipping them out because you failed to use them when you should have done.
To my way of thinking a good roast chicken is something which can give to you again and again and again. I always, ALWAYS get at least three meals from my roast chickens. It's just a matter of thrift, ingenuity, and planning.
I don't mind spending fifteen or twenty dollars on a good fat roasting chicken because I know that in the long run that chicken is going to help me feed four people at least three meals. Even at twenty dollars, that amounts to roughly six dollars and a few cents per meal. Probably even less than you will pay for a pound of hamburger.
Today my goal is to show you how to eke as much out of that Roast Chicken you thought was so expensive that you can. With only a few simple steps you, too, can make your chicken pay for itself!
STEP ONE - This begins right at the store. Buy the largest, fattest, best chicken that you can afford. I usually buy one that is at least 2 1/2 to 3 pounds in weight. I like free range chickens, because I think they taste better, and I like to support good animal husbandry. I will also buy an organic, or free-from (no anti-biotic) chicken, and air-chilled if I can.
STEP TWO - Roast your chicken using a reliable recipe that will give you optimum flavor, without drying out the bird. I can highly recommend any of my Roast Chicken Recipes. I know I am a bit biased, but, my goal here in the English Kitchen has always been share the best with you.
STEP THREE - Prepare plenty of sides to serve with your chicken. In my home it is usually potatoes or rice of some sort, and two to three vegetables. Sometimes I even roast the vegetables with the chicken. That way when it comes to serving up your chicken, you can be generous with the sides and serve smaller servings of the meat and nobody will feel that they have been cheated.
I can highly recommend the following sides:
Of course, you don't have to make all of your sides fancy. Plain steamed vegetables are always good, just don't be stingy with any of them. Let your family and or guests fill up on the vegetables, not the chicken. A good GRAVY also helps.
This way you can give each person a reasonable serving of the roast chicken without going over the top. Aim to eat only half of the chicken on the day you roast it and then you will have the remainder to use on another day.
STEP FOUR - When you are stripping your chicken after the meal, set aside a good amount to use for another meal, such as a casserole, salad or sandwiches, hot or cold, or even a pot pie. You don't need a lot of chicken to put in a pot pie and if you have been careful enough to make LOTS of gravy, your family won't even notice that their pot pie isn't loaded with chicken.
Don't strip the bones down until they are bare, leave some meat on them. I usually save the wings and then the whole carcass with a fair amount of meat on it to make soup. It's okay if you don't feel like making soup right away. Simply wrap the bones up tightly and freeze them for later on in the week.
Here are some really fabulous ways to use up some of that cooked chicken meat:
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STEP FIVE - Use those bones and the carcass to make a delicious soup. It's not really hard to make a basic stock or delicious chicken soup and your family will always appreciate it. Even if you only use the bones to make a delicious stock and then freeze it, you have created the barebones of a fabulous risotto or a soup, and they will not have gone to waste.
Here are some of our favorite chicken soups:
There is a wonderful old saying that when you eat a pig you should eat everything but the squeal, I would like to switch that out to say when you eat a chicken you should eat everything but the cluck! I think that if you follow my tips and suggestions, you can feel proud that you have done just that, using up every scrap of the yard bird and in the most delicious ways! Effectively, you have actually made your Roast Chicken pay for itself, and in these modern times when money is tight, don't we all need to be able to do this?
I'll be back tomorrow with something new!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!!
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