Monday, February 10, 2014

Cabbage Roll Goulash

One good thing about this cold weather is that soups and stews always sound so good! Somehow they are just not as relevant or appealing during the summer when it's 90 degrees out...I had some ground meat around and some tomatoes to get rid of, so this is what inspired this really easy stew. I absolutely love cabbage rolls and there's an awesome Ukranian restaurant in the city that makes amazing ones, so I thought of this as kind of a deconstructed version, with all the good stuff in one pot. I called it a goulash because of the sweet paprika in it, and because I like the sound of it, but it can really be whatever.

If you have a website or a blog, I would love for you to share and link to my recipes! It really helps me spread the word to as many people as possible. Recently, my recipe for these Banana Beet Brownies was featured on Chris Freitag's blog and it was very exciting! Please let me know if you would like to collaborate on a post or recipe as well, and I have outlined a couple of ideas as far as this in my new Services tab! As always, I welcome any suggestions or feedback, since I am still fairly new to all of this. Thank you and enjoy :)

Cabbage Roll Goulash

Cabbage Roll Stew

  • Approx. 1 1/2 lbs. of ground turkey or beef
  • 1/2 large head of cabbage
  • 2 onions, chopped
  • 1 6 oz. can if tomato paste
  • 1 28 oz. can of whole tomatoes with juice (or about 7 chopped roma tomatoes)
  • 1 tbsp. salt (plus more to taste)
  • 2 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. caraway seeds
  • 2 tbsp. sweet paprika (plus more to taste)
  • 1 tbsp. honey (optional)
  1. Place onions and olive oil in a big pot, cover, and let simmer over low heat until they start to become translucent. Stir occasionally if needed.
  2. Add ground meat to the pot, add salt, and pepper, and cook over medium heat, covering and stirring until meat is thoroughly cooked.
  3. Add cabbage, tomatoes, and tomato paste, cover and let cook until the stew comes to a boil. Reduce heat and add water if the stew becomes too thick.
  4. Once the tomatoes and cabbage have softened (you may need to use your spatula to help the tomatoes fall apart if you are using canned ones), add oregano, basil, caraway seeds, garlic powder, honey, and paprika. Cover again and let cook over low to medium heat for another 20 to 30 minutes, stirring occasionally.
  5. Taste and add additional salt/paprika as desired.
  6. Remove from heat and serve, or store in the refrigerator for up to a week after it cools!
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