Easy, Not Fast One Pot German Cabbage Soup

I got this recipe from a restaurant in Michigan. For tastier soup use chicken broth instead of water, but I don’t; it costs more. I use Campbell’s® soup because it has a better flavor.

Step: 1

Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. Transfer beef mixture to a bowl.

Step: 2

Put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes.

Step: 3

Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.

Per Serving: 284 calories; protein 17.7g; carbohydrates 30.9g; fat 11.2g; cholesterol 47.3mg; sodium 1145.1mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.