Cabbage stew with ground beef Calories

Brown ground beef with onion, stir in tomato paste, then add chopped cabbage and enough water to cook it gently. Simmer cabbage stew with ground beef until the cabbage is tender, stirring occasionally; add rice or bulgur if your recipe uses it.

Yes, cabbage stew with ground beef freezes well when cooled and packed in airtight, meal-sized containers. Thaw it in the refrigerator and reheat it thoroughly on the stove. If it contains rice, the grains may be softer after thawing.

Cabbage stew with ground beef keeps for about three days in the refrigerator in a covered container. Refrigerate it once it has cooled rather than leaving it out for a long time, and reheat only the portion you plan to eat.

Serve cabbage stew with ground beef with plain rice, bread, or a spoonful of yogurt. If the stew already contains rice or bulgur, yogurt or a crisp salad makes a simple accompaniment without adding another filling side.

Green white cabbage, also called head cabbage, is the usual choice for cabbage stew with ground beef. Slice it into even strips so it softens at the same rate, and cut the thick central ribs smaller than the leaves.

Cabbage stew with ground beef can contain rice, but rice is optional rather than essential. Turkish household versions vary: some add a little rice or bulgur to thicken the pot, while others keep the stew focused on cabbage and meat.

To limit the strong cabbage smell, cut the cabbage evenly and simmer cabbage stew with ground beef only until tender rather than cooking it for much longer. Browning the onion, beef and tomato paste first also gives the stew a fuller flavor.

Yes, you can make cabbage stew with ground beef without tomato paste. The result will be less tangy and less red; use chopped tomato if you want some acidity, or season the beef and cabbage well with onion, pepper and salt.

Yes, cabbage stew with ground beef is a Turkish home-cooking dish known as kıymalı kapuska. Kapuska is commonly made with cabbage and may be cooked with meat, tomato paste and sometimes rice; similar cabbage stews are also found across the Balkans.