| Story Views | |
| Now: | |
| Last Hour: | |
| Last 24 Hours: | |
| Total: | |
Recipe of the Week:
Cobalt’s Cabbage Stew
Ingredients:
1 ½ lbs. lean ground meat
½ bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
½ average size head of cabbage, rough sliced (thinner than ¼ head)
1 can Ranch-style beans
1 can Ro-Tel tomatoes (or comparable diced tomatoes with chilies)
1 can crushed or stewed tomatoes
1 tbl spoon chili powder
Salt and pepper to taste
Brown ground meat with bell pepper, onion, and celery. Drain.
Add remaining ingredients and bring to a boil.
Drop temperature and simmer covered for 1 ½ hours.
Chef’s Notes:
Serve with cornbread or french bread.
I usually double all ingredients and freeze the leftovers. I’ll also use a beef roast instead of hamburger. Cook the roast in beef broth and cube it to go into the stew.
Lastly, I’ve found more cabbage is better. For a single batch, I use as large a head as I can find.
Useful Recipe and Cooking Links:
Bredie (South African Lamb Stew) Recipe
Currently Available as a Free Kindle e-Book:
The Home Baking Guide to Substituting and Measuring
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!
2012-12-17 00:23:52
Source: http://www.survivalblog.com/2012/12/recipe-of-the-week-42.html
Source:
