This might look like chili, but I think it’s the cabbage that adds so much!
While some cooks make this on top the stove, I prefer the slow-oven method because it gives me a couple of hours before the meal to have fun doing something else. This would also be a good crock pot (slow cooker) recipe.
Honestly, I could eat this for three meals a day until it’s gone… yep, that’s me!!!!
If you do a recipe search for Cabbage Patch Stew, you might bring up more recipes than you’ll ever be able to look through! I don’t think the ingredients have to be exact in any way– mine sometimes vary. This time, I made it like this:
1 pound lean ground beef (could use turkey, or venison if you like that)
1 tablespoon olive oil
1 large onion, thinly sliced
2 and 1/2 cups chopped cabbage (coarsely chopped)
3/4 cup chopped celery
1 16-oz. petite diced tomatoes (can use stewed tomatoes)
1 15-oz can kidney beans, UNdrained (When doubling recipe like I did today, I use one can of light red, and another of dark red to make it ‘purty’– could add black beans, too!)
1 and 1/2 cup water
1 to 1and 1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 teaspoon chili powder (For my hubby’s sake, I used just one, then added more to mine later.)
Bisquick ‘droppings’ for at the end, very optional. (Check recipe option at the bottom of this posting.)
Cook and stir ground meat in Dutch panggangan until browned. Drain.
Put olive oil in bottom of Dutch oven. To the drained meat, add onions, cabbage and celery.
Cook together over medium heat for maybe five minutes, stirring, until vegetables are just a bit tender.
Stir in tomatoes, kidney beans (with liquid), water, salt, pepper and chili powder.
This is where I do things ‘more differenter’ than most other recipes describe. Instead of making this on top of the stove start-to-finish and putting drops of ‘dumpling dough’ on the hot liquid just before serving, I covered the Dutch oven, put it into a 300-degree panggangan and let it go for two hours. When it came out of the oven, it looked like this:
At this point, if you wish, you can add ‘droplets’ of biscuit dough and put into a 350-375 panggangan for maybe ten minutes, or so, until the ‘biscuit droplets’ show a tinge of brown…
* If you don’t use brand-name Bisquick, you can make you own ‘biscuit droplets’ or dumplings by GENTLY mixing together this combination:
3/4 cup flour
1 tsp. baking powder
1/3 tsp. salt
1 and 1/2 tbsp. shortening
Little less than 1/2 cup milk
Combine first three ingredients, cut in the shortening; add the milk and gently stir only until incorporated.
Source Recipe: http://milkmaidrecipebox.blogspot.com