Sweet and Sour Corned Beef and Cabbage
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
03/24/2011
This was really good, a make-again. I used 1 lb ground beef, 1 whole onion, whole pepper, and 2 stalks celery. I drained the meat because, yuck. I added 1 TBSP jarred minced garlic and 1 TSP smoked paprika, because that's authentic to Czech versions of cabbage rolls, and I wanted a similar flavor profile. I would make 2 additional changes next time: I would slice the cabbage into long strands, because wedges took too long to cook (more than 15-20), and I'll add crushed red pepper because we love it. I served this over my own recipe for lemon-butter brown rice (198 calories per serving). With my changes, this recipe yielded 6 generous servings at 231 calories per serving, which was deliciously filling! Thank you for submitting it!
11/05/2010
We made this recipe the other night and it was great! This recipe reminds me of stuffed cabbage....unstuffed. I would recommend doubling the sauce though.
01/27/2011
We loved this. I only used a pinch of salt and reduced the beef to 1 pound, but otherwise made as written. Makes great leftovers, too.
03/31/2011
Excellent! I used 2# beef and a 28 oz can of crushed tomatoes, rather than the sauce. I also increased the onions, celery and peppers to adjust to the increased beef (I didn't bother to "re-size the recipe on my computer) My husband loved it and ate 2/3 of it!!!!
03/20/2011
We really enjoyed this dish ! Only change made was adding celery salt for the celery, didn't have any, and omitting the salt. Great recipe ! Thanks for sharing !!!
10/10/2011
This recipe as described has very little flavor. I wouldn't make it again.
04/11/2011
I belong to a farm share delivery service and this week, I was given a head of cabbage. I have never cooked with cabbage before and went hunting for recipes. It turned out great! I cooked the cabbage for maybe ten extra minutes than suggested in the recipe, but other than that, didn't make any modifications. Delicious and will make again!
01/17/2013
Yum! This was sooooo good!!! My hubs said he'd prefer this without the cabbage (he's not a fan), but that's what "makes" this dish. :) Not only is this an economical and hearty meal, it's SUPER easy to throw together! At first glance, I was worried that there wasn't going to be enough sauce, but I was pleasantly surprised. I would NOT suggest doubling it (it would be a waste of ingredients, IMHO). Additionally, I thought about draining my meat, but wanted to follow the recipe as closely as possible so I compromised and only *partially* drained it (I used ground round, btw...). It took the full 20 minutes for my cabbage (which I cut into thin strips) to cook thru. I can't imagine wedges cooking in this amount of time.... My only suggestion to anyone giving this a try is to allow everything to set up for about 5-10 minutes FIRST. If you eat this right away, it will be a bit soupy, but it thickens nicely if you can wait that long! Fried potatoes was the perfect complement to our meal (thanks for suggesting this idea mommyluvs2cook!). All I can say is YUM-O! Thanks for sharing your simple recipe, digb. This is a PERFECT substitute for traditional (but labor-intensive) cabbage rolls! :-)
02/19/2016
Yummy! Used lemon juice vs vinegar, 1/4 C brown sugar, 1/2 C raisins, 1can tomato sauce plus 14.5 oz diced Italian seasoned tomatoes. Left out the green pepper. Served with mashed potatoes. Delish.
09/13/2011
I served this with rice, excellent, quick meal!
10/26/2013
Anyone who says this is bland and boring is so very wrong and nuts! Or the did not make it correctly. I was a bit skeptical but I was wrong. This was soooooooooo good!! Only things I did different was to use a pint of our canned tomatoes instead of tomato sauce. Our canned tomatoes are cooked down to almost a puree. And I used sweet red pepper instead of green. I sliced the cabbage in strips, too. This is a definite 5 star winner for us.
10/13/2012
My family love this! It went perfect with some fried potatoes!!
05/03/2016
I added some fresh pineapple, which enhanced the sweet and sour flavour. If I make it again, I will shred the cabbage because it took much longer to cook than stated and I had to add extra sauce.
09/20/2012
I'm making this for the third time, and have found that the secret to taking it from good to fantastic is refrigerating it, then reheating. Makes it thicker and just brings it all together. Yummy and Weight Watcher friendly. :)
01/15/2014
Excellent flavor and so easy to make! Served with Grandma's Polish Perogi recipe from this site, went great together. Can stand to have a little less sugar, would still be great.
12/26/2017
Easy out of the ordinary dinner! I always add cooked rice when I make it...fills it out a bit. Delicious recipe with ingredients I usually have on hand! Thank you!!
10/16/2012
This dish makes for a nice hearty meal. I used ground venison instead of the ground beef, because that is what I had on hand. My cabbage was coarsely shredded and not in a wedge, and I would make it that way again. I mixed up the tomato sauce, vinegar, brown sugar and pepper up in the morning so the flavors had time to meld before using. My hubby and I really enjoyed this dish and it is one that was even better the second day, reheated. Thanks digb for sharing.
11/11/2017
I followed this recipe outside of playing with more ingredients, and it turned out really good. I made the meat mixture, but layered that on top of partially baked, sliced potatoes. In between the cabbage layer, I threw in a layer of shredded carrots. On the top layer, I added about 10 sliced Compari tomatoes with the sauce. The cabbage took forever to soften and I eventually abandoned playing with it; shredding it would have been better, but the crunch left was actually pretty complementary to the rest of the soft ingredients. I will make this again!
04/02/2016
This was really, really , good!!! We added 1/2 lb of extra thick sliced applewood smoked bacon fried crisp to the meat mixture, and a can of diced tomatoes in sauce to the tomato sauce. Added extra vinegar and brown sugar to taste because we wanted the sauce to be nice and tangy. Also added a pinch of cayenne. We layered the meat, cabbage, and sauce in an ovenproof dish, and baked at 350 degrees x 75 minutes to let the flavored blend. We covered with tinfoil for the first hours then removed. Served with white rice and sour cream. Mmmmmmm.
01/19/2014
This is filling and good, although a bit bland. I used ground chicken rather than meat to keep it healthier, and shredded cabbage for ease. To up the flavor I sauteed a few cloves of garlic with the onion, and used seasoned salt, Montreal steak seasoning, and smoked paprika to spice it. It works well over rice.
01/11/2014
This was really tasty. I followed the recipe to the "T"....changed nothing. It was almost like spaghetti made with cabbage instead of pasta. We call it "Sloppy Cabbage Rolls". Next time instead of oats I might add more sauce and some white rice to make it more like cabbage rolls but it was very good as is
01/14/2014
WOW----------------my family loved it! I doubled the recipe and was so glad - because now we have leftovers. This recipe is easy and so tasty!
04/24/2018
This was a great hit at dinner. I forgot the oatmeal and it was runny as a result, but the flavor was 5 star, thanks for sharing.
01/27/2018
I added a teaspoon of paprika and it was a great recipe. My wife asked me to make it again 2 days later.
09/04/2012
My family LOVED this meal! It was surprisingly simple to make for my big bunch, and even my children went back for seconds. I was woorried that the ACV would make the meal bitter, but the sauce was surprisingly mild with just the right amount of tang. Because there are so many of us, I increased the ground beef to two pounds. (I left all the other ingredient measurements the same.) I served it over arborio rice.
11/15/2016
Forgot the oats, and used leftover chopped cabbage/carrots (coleslaw type, without the sauce) Then I stuck it in one dish, spread mashed manioc(or mashed potatoes would have the same effect) on top, shepperd's pie style. Quick. Tasty. Definitely a keeper to use up cabbage
12/05/2012
I served this dish with rice. It was pretty good. I put a good bit of soy sauce, extra garlic powder, a tablespoon or more of extra oats,and a pinch of red pepper flakes in it and I found it very flavorful and satisfying. It makes a good bit, and every member of my family enjoyed it. Thanks for the recipe. Good use of very inexpensive cabbage.
09/01/2018
LOVE this recipe! The only thing I changed was using 1 lb of ground chuck and 1lb of Italian pork sausage. With more meat, I also upped the veggie amounts and an extra 8 ounces of tomato sauce. I served it over rice. It is even better as a leftover, THANK YOU for this keeper!
01/30/2020
Will definitely make this again. My family loved it!
06/16/2013
I loved this! Will definitely be making it again.
05/03/2017
I thought it was very good and I didn't change anything (except for fresh garlic) until it was cooking for a while and then I noticed how bland it was and that was even after I used some of my homemade tomato sauce which is a little more spicy then canned. I ended up dumping in some homemade salsa I had in fridge and also added a jalapeno pepper. I also thought there was too much cabbage so I will definitely cut down on that next time. There's not enough "sauce" so I had to put in another can of tomato sauce which added to more vinegar and more brown sugar. So yeah I did end up doing more tweaking then I thought but I will make it again,
08/21/2017
I have been making this for years.
09/17/2020
Very good flavors and a great alternative to stuffed cabbage when cooking for two. Cut the recipe in half and because I did not have the oatmeal decided to try a little instant white rice. Next time I will know that the rice was a perfect addition and cooked just fine. Also added about a tablespoon of golden raisins. Also a good addition. Great recipe.
07/10/2016
My family liked this. I made some changes because we are trying to be healthier. Basically I used less meat, more vegetables, and more garlic and black pepper and left out the oatmeal entirely. I used 2 cans of diced tomatoes with basil, oregano and garlic instead of the tomato sauce. I'm sure the recipe as written is better than mine, but ours was more in line with our diet. I will make this again.
02/11/2020
Delicious! Used ground turkey instead of beef so I doubled the spices since turkey is more bland. Also doubled the sauce and used maple syrup instead of sugar.
11/18/2017
A great surprise! This dish comes together quickly and easily. I only changed two things. First, I used only 1 pound of ground beef. Second, I used a white pineapple balsamic vinegar instead of apple cider vinegar. Delicious dinner. We used the bread to stop up the sauce.
01/09/2016
We had lots of cabbage in the garden so I was looking for a new recipe to use it up. We ran out of cabbage making this recipe over and over. My husband and I love it so I shared it with my sister and her family loved it also. The only thing I change was I used my home canned spaghetti sauce instead of tomato sauce.
02/19/2016
YUP!! Straight-up delicious!! Hubby remarked several times about how much he enjoyed this dish. Quick, easy and awesome! Thanks!!
11/25/2013
Given the reviews I wasn't sure if I should double the sauce or not. I ended up making 1 1/2 times what the recipe calls for. I don't think it was necessary after all. I also followed the recommendation and sliced the cabbage into strands rather than use wedges and think that likely works the best. Savoy cabbage wouldn't have been my first choice but it's what I had from my farm share. Next time I will use green cabbage. This had an interesting flavour that I was expecting to taste like sauerbraten but it really didn't. (that works for me) It was also simple to prepare. I served with fried sunchokes. Thanks digb!
10/28/2015
We thought this was fabulous. I had just over 1 pound of ground beef, and followed Jarrie's suggestions about the vegetables, as I always use whole veggies whenever possible. She didn't include celery, but I added 2 small sticks, including the leaves. I sliced my chunks of cabbage using the thick slicing blade in the food processor - this worked well for me and allowed even cooking. I added about 1/2 T. smoked pepper, which gave a nice bite. I think my changes were useful, but were true to the spirit of the recipe. Will serve this often during the cold months!
01/24/2020
Delish!!!!!!!!!
01/23/2020
Absolutely loved this dish. Easy to make. Will be a permanent addition to our monthly menu.
02/29/2016
Did it with ground beef and was great. Added fresh garlic to it. Also did it with ground brat meat and was fantastic.
08/20/2013
This is an excellent recipe. The whole family loved it.
01/09/2013
This was delicious!! I made a few changes so it was clean-eating friendly. Used ground turkey instead of beef and brown rice syrup instead of brown sugar. My family ate it up!
09/13/2016
Very tasty recipe. I ground up fresh tomatoes for the sauce, but otherwise made as recommended. Kind of like a "deconstructed" cabbage roll.
05/21/2020
If you like uncooked cabbage go ahead... too much sugar, kills the recipe...sorry not good
Source: https://www.allrecipes.com/recipe/216161/sweet-and-sour-beef-and-cabbage/
0 Response to "Sweet and Sour Corned Beef and Cabbage"
Postar um comentário