This ground beef stir fry brings takeout-style flavor with crisp veggies and a savory hoisin-ginger sauce, and is on the table in about 30 minutes. It’s a quick, colorful dinner that’s perfect over rice or noodles.
Why Make It: Ground beef cooks fast, the sauce stirs together in one bowl, and it’s a one-pan dinner that’s great for using up veggies.
Time-Saving Tip: Use a bag of coleslaw mix or pre-sliced stir-fry veggies for almost no prep.
Tools: A large skillet or wok to toss the beef and veggies without crowding.
Serving Suggestions: Serve it over rice or noodles, but it’s just as great with cauliflower rice or spooned into lettuce cups for a lighter option.
Ingredient Notes
Beef: Use lean ground beef to keep it from getting greasy. If you’re using a higher-fat option, drain it well so the sauce stays smooth and not oily.
Vegetables: The vegetables are best sliced thin and of a similar size so they soften quickly and cook evenly.
Sauce: The sauce is savory-sweet. Use low-sodium soy sauce (or tamari) to control salt, toasted sesame oil gives it a nutty finish, and whisk the cornstarch smooth, so it thickens without lumps.
Favorite Variations
Replace the ground beef with ground turkey or ground chicken.
Easily swap in veggies like broccoli stems, snap peas, or extra bell pepper.
Adding the optional water chestnuts will give the stir-fry an extra crunch.
For a little kick, stir in red pepper flakes or a spoonful of chili garlic sauce.
How to Make Ground Beef Stir Fry
Combine sauce ingredients (full recipe below) and set aside.
Cook the beef with garlic and ginger, and transfer it to a bowl.
Sauté vegetables. Return the meat to the pan and the sauce. Simmer.
Mix the sauce before adding it to the pan so the cornstarch stays smooth and thickens evenly.
Add longer-cooking veggies first (celery, carrots), quick-cooking ones last (peppers, snap peas).
If the sauce thickens too much, add a tablespoon or two of broth or water.
If garnishing with sesame seeds, toast in a dry pan for 30–60 seconds.
Store the stir-fry separately from rice/noodles so nothing gets soggy.
How to Store and Reheat
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. It will keep in the freezer for up to 3 months (do not freeze the noodles or rice).
Reheat in a skillet over medium heat with a bit of water or broth to loosen the sauce. If microwaving, remember to stir halfway through.
Ground Beef Weeknight Wins
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Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
For the sauce, in a small bowl, combine beef broth, hoisin sauce, soy sauce, sesame oil, and cornstarch. Set aside.
In a large skillet, cook the beef and onion over medium-high until no pink remains. Drain fat. Add the garlic and ginger and cook 2 more minutes or until fragrant. Transfer to a bowl to keep warm.
Heat oil in the pan. Add the celery and cabbage and cook for 3-4 minutes or until it begins to soften. Add peppers and cook 2-3 minutes more.
Add the ground beef mixture, water chestnuts if using, and the sauce ingredients to the pan. Stir to combine. Allow sauce to simmer and thicken, stirring occasionally.
Serve over rice and garnish with sesame seeds and green onions if desired.
Assemble and prep all ingredients before starting. This recipe comes together quickly.
Use the vegetables in the recipe or the ones you like best.
Vegetables that take longer to cook (carrots, celery) should be added first. Bell peppers and broccoli take less time and can be added during the last few minutes.
Ground beef and cabbage simmer together in this easy, comforting one-pot meal that’s full of cozy, savory flavor. It’s a simple, budget-friendly dinner that’s perfect for busy weeknights.
Flavor: Savory browned beef simmered in a rich tomato broth with tender cabbage, a tangy splash of Worcestershire, and a light dill finish.
Why Make It: One pot, minimal chopping, and cabbage roll flavor without the rolling. The cabbage cooks down tender for a hearty, hands-off dinner.
Recommended Tools: Make this in a 4-quart Dutch oven or a deep sauté pan with a lid, using a sturdy spoon to break up the beef and give everything a good stir as it simmers.
Serving Suggestions: Serve over rice, egg noodles, or mashed potatoes, top it with a little parmesan, and enjoy the leftovers for lunch the next day.
What You’ll Need
Beef: Choose lean ground beef to keep it less greasy. Remember to drain the oil after browning so the sauce stays rich, not oily.
Cabbage: Choose a firm, heavy head of cabbage. I prefer green cabbage but bagged, chopped cabbage or coleslaw mix is a great shortcut.
Tomato Sauce Base: For a smoother sauce, replace the diced tomatoes with crushed. For a spicier version, use a can of Rotel instead of regular diced tomatoes. The beef broth can be substituted with chicken broth.
Variations: For a little kick, add red pepper flakes or a pinch of cayenne with the dill. Sliced bell peppers or shredded carrots can also be added to the cabbage. Or make it cheesy with a sprinkle of Parmesan at the end.
How To Make Ground Beef and Cabbage
Cook and drain ground beef (full recipe below).
Stir in the remaining ingredients, scraping the brown bits up.
Letting the beef cook undisturbed for a few minutes will help it develop a crust.
Be sure to scrape up all those browned bits after adding the broth. They add so much flavor to the sauce.
Add cabbage in big handfuls and stir as it wilts down.
Simmer covered for tender cabbage, then simmer uncovered at the end for a thicker, richer sauce.
For a more “cabbage roll” vibe, add a pinch of smoked paprika or a spoonful of tomato paste.
How To Store and Reheat
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: It will keep in the freezer for up to 3 months. The cabbage will be a little softer but still tasty.
Reheat: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium-low with a splash of broth or water, or microwave covered, stirring once or twice until heated through.
Easy Ground Beef Dinners
Did you enjoy this Ground Beef and Cabbage Recipe? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Heat olive oil in a 4qt Dutch oven over medium high heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.
Add the onion and garlic and cook 3 minutes more. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt, and pepper.
Stir, cover, and simmer for 18 to 25 minutes or until the cabbage is tender, stirring occasionally. Simmer uncovered for 3 to 5 minutes to thicken if desired. Season with additional salt and pepper to taste.
Serve over rice or pasta if desired.
Store leftovers for up to 4 days in the refrigerator.
Beef and cabbage stew is an easy slow cooker recipe. Just add beef, chopped vegetables, and cabbage to a rich tomato broth in the Crockpot for the perfect make-ahead meal.
Flavor: Delicious chunks of melt-in-your-mouth beef, potatoes, and sweet cabbage in a rich tomato-bouillon broth, packed with savory flavors you’ll crave.
Skill Level: Since browning the beef is optional, this stew is very beginner-friendly. Simply chop everything, then add it to the slow cooker and let it cook.
Technique: Brown the beef for extra depth of flavor; however, the stew still tastes great even if you skip that step.
Chuck Roast: Cut it into 1-inch cubes, or use stewing beef. Chuck has nice marbling for a juicy flavor that never misses. Stewing beef is a time saver, because it’s pre-cut.
Cabbage: Cut into 1-inch pieces, as they hold their texture but still cook down tender. Use the full 6 cups of cabbage, as it will cook down and shrink. Replace with a bag of coleslaw mix in a pinch.
Vegetables: Onion, potatoes, celery, and carrots bring old-world flavors and plenty of nutrition to the table. You’ll love the way they come together in the rich tomato-beef broth.
Broth/Stock: Use broth or stock according to your preference or what’s on hand; however, if you don’t have beef broth, it’s easy to make some using an extra bouillon cube.
Tomatoes: Crush whole tomatoes by hand or use diced with their juices for less mess. Tomato paste creates a rich broth that thickens nicely.
Slow Cooker Game Plan
Season and brown the beef in batches, or add it directly to the slow cooker.
Hand-crush tomatoes into the pot and add all the remaining ingredients (full recipe below).
Cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender.
For quick prep, chop all your vegetables the night before, then throw everything into the pot in the morning. Set it and forget it, for a make-ahead win.
For a thick broth, make a cornstarch slurry. Mix two teaspoons with water and add it before serving, cooking the stew 20 minutes longer on high heat to thicken.
For potatoes that don’t “melt” into the stew, cut them into larger pieces.
Alternatively, potatoes can be cut into smaller chunks to help create a thicker broth.
If the stew tastes flat at the end, stir in a spoonful of tomato paste or a pinch more steak seasoning, then re-check salt.
Meal Prep and Leftovers
Refrigerate leftovers in an airtight container for up to four days.
To freeze, transfer the stew into zippered freezer bags or individual “souper cubes” and store for up to three months.
Perfect for lunches or quick meals on the go, and tastes even better after the flavors blend! Reheat on the stovetop over medium-low (or microwave in bursts), adding a splash of broth if it thickens.
Cabbage Comfort Classics
Did you make this Beef and Cabbage Stew? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Optional browning: Heat the olive oil in a large skillet over medium-high heat. Season the beef with 1 teaspoon steak seasoning. Add the beef in two batches and brown on all sides. Transfer to a 6-quart slow cooker.
Add the onions, potatoes, celery, carrots, and cabbage.
Add the tomatoes with their juices, breaking each up with your hands before adding to the slow cooker.
Add all remaining ingredients to the slow cooker and add the lid. The cabbage will be quite full but will shrink as it cooks.
Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until beef is tender and vegetables are cooked through.
Taste and season with additional salt and pepper if needed.
To thicken the sauce, stir together the cornstarch and 2 teaspoons of water to make a slurry. Add it to the stew once it’s finished cooking, then cover and cook on high for about 20 minutes or until the sauce has thickened.
This Sausage, Cabbage and Apple Skillet is a one-pan dinner that comes together quickly. Ready in about 35 minutes, it’s an easy weeknight meal served as-is or over mashed potatoes.
Flavor: A combination of smoky, sweet, and tangy flavors comes together to make this hearty dish taste perfectly balanced.
Skill Level: This recipe is beginner-friendly, starting with an easy sauté and finishing with a quick whisked sauce.
Swaps: Use what you have on hand. Extra chicken broth or applesauce mixed with broth or water can be used in place of apple juice.
Leftovers: It reheats well for lunch, and the flavors are even better the next day.
Best Sausage and Apple Picks
Kielbasa or Smoked Sausage: Start with pre-cooked kielbasa, which browns quickly and adds smoky depth, though turkey sausage works as well and may just need a little extra seasoning.
Yellow Onion: Slice it thin so it softens quickly and blends nicely into the cabbage.
Green Cabbage: Look for a heavy head with tight leaves and chop it into bite-sized pieces for even cooking. As a time-saver, bagged coleslaw mix works well, too.
Apples: Honeycrisp or Fuji stay pleasantly firm, while Granny Smith adds more tartness. Peeling is optional. Swap apples for pears for a softer, milder sweetness.
How it Comes Together
In a large skillet (or Dutch oven), brown sausage in oil, then set aside.
Cook sliced onion, cabbage, and apples until tender.
Add sauce (full recipe below) and sausage, andsimmer until cabbage is soft.
Slice the sausage evenly so it browns quickly, then let it get a nice color before removing, since those browned bits add flavor.
If doubling the recipe, brown the sausage in batches to keep everything crisp.
Keep cabbage pieces similar in size and add the apples once the cabbage softens, so they stay tender.
Whisk the sauce until smooth, and for extra sauce, add a splash more broth and simmer a minute longer.
Easy Storage and Reheating Tips
Cool and store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet with a splash of broth on the stove or in the microwave, stirring occasionally.
For longer storage, freeze in portions for up to 3 months and thaw overnight. The cabbage and apples soften a bit after freezing, but the flavor stays delicious.
Cozy Cabbage Comforts
Did you make this Sausage, Cabbage, and Apple Skillet? Leave a comment and rating below.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook 4 to 5 minutes or until browned. Remove from the skillet and set aside.
Add onion and cabbage to the same skillet, adding more oil if needed. Cook 5 to 6 minutes, stirring occasionally, until the cabbage begins to soften.
Stir in the apples and cook 3 to 4 minutes or until just tender.
In a small bowl, whisk together chicken broth, apple juice, Dijon, vinegar, thyme, salt, and pepper. Pour over the cabbage mixture.
Return the sausage to the skillet. Stir to combine.
Cook uncovered 5 minutes or until the cabbage is tender and the liquid has slightly reduced.
This cozy cabbage meatball soup comes together in just one pot. Frozen meatballs simmer in a light, savory broth with plenty of tender vegetables. It’s perfect for lunch or a light supper on a busy day.
Flavor: Savory, cozy, and full of tender meatballs, hearty cabbage, and a lightly spiced tomato-broth goodness.
Why Make It: It is so easy and delicious. Frozen meatballs give this cabbage meatball soup slow simmered flavor without all the prep of making them from scratch.
Serving Suggestions: When I have a little extra time, I love to serve this soup with a loaf of homemade artisan bread. Add a simple side salad for a complete meal.
Freezing: This soup is perfect to make ahead or freeze since it uses cabbage instead of pasta, so it doesn’t get mushy and stays hearty.
Cabbage, Meatballs, & All the Soup Ingredients
Frozen Meatballs: Use plain, Italian, or beef meatballs straight from the freezer section, or use frozen homemade meatballs that are already cooked. Any pork, ground turkey, or ground beef meatballs work in this cabbage meatball soup.
Green Cabbage: Standard green cabbage is best since it holds its shape and adds light sweetness as it cooks. Swap for a pre-shredded coleslaw mix to save prep time and extra dishes.
Beef Broth or Chicken Broth: Beef broth adds a deeper flavor to this meatball soup, or use chicken broth or chicken stock for a lighter flavor.
Diced Tomatoes with Chilies: These add tomato flavor with mild heat from chili peppers. Choose mild for spice-sensitive people, or replace with plain diced tomatoes.
Flavor Boosts: Zest up the flavor by adding a small pinch of salt and a splash of vinegar or lemon juice to brighten it up. A pinch of red pepper flakes will add some heat, too.
How to Make Cabbage Meatball Soup
Sauté the onion, carrots, and celery in olive oil until softened.
Add the remaining ingredients to the same pot (full recipe below).
Bring to a gentle simmer and cook until the cabbage is tender and the meatballs are heated through.
The secret to how fast this soup comes together is adding fully cooked frozen meatballs directly into the soup. There is no need to thaw. They only need to warm through in the broth.
If the meatballs are large, slice them in half so each spoonful gets a little meat and cabbage together.
For a thicker broth, simmer the soup uncovered a little longer, stirring occasionally, while the cabbage cooks down. You can also add some cooked white rice.
Save it For Later
Store leftover cabbage meatball soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat, stirring gently, until the soup is hot and steaming. The broth may thicken as it chills, so add a splash of broth or water when reheating if needed.
For longer storage, freeze leftovers in freezer-safe containers or freezer bags for up to 3 months. It makes an easy freezer meal, just thaw in the fridge overnight and reheat with a splash of broth if needed.
Cabbage Comfort Soups
Did you make this cabbage meatball soup? Leave a comment and rating below.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Resting Time 5 minutesminutes
Total Time 50 minutesminutes
Heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 4 to 5 minutes or until they start to soften. Stir in flour and oregano and cook for 1 minute more.
Add the broth, cabbage, tomatoes, salt, and pepper. Stir in the frozen meatballs.
Bring to a boil, reduce the heat to a simmer, and cook covered for 20 to 25 minutes or until the cabbage is tender. Uncover and simmer for 5 minutes more. Let it rest 5 minutes before serving.
Cool and refrigerate in an airtight container for up to 4 days.
Reheat on the stove over medium-low, stirring until hot, or microwave in short intervals, stirring between.
Freeze in freezer-safe containers for 2–3 months. Thaw overnight and reheat on the stovetop, adding broth if needed.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!
Does the so-called miracle tree live up to the hype?
Moringa (Moringa oleifera) is a plant commonly known as the “miracle” tree due to its purported healing powers across a spectrum of diseases. If “miracle” isn’t hyperbolic enough for you, “on the Internet,” it’s also known as “God’s Gift to Man.” Is moringa a miracle or just a mirage? “The enthusiasm for the health benefits of M. oleifera is in dire contrast with the scarcity of strong experimental and clinical evidence supporting them. Fortunately, the chasm is slowly being filled.” There has been a surge in scientific publications on moringa. In just the last ten years, the number of articles is closer to a thousand, as shown here and at 1:02 in my video The Benefits of Moringa: Is It the Most Nutritious Food?.
What got my attention was the presence of glucosinolates, compounds that boost our liver’s detoxifying enzymes. I thought they were only found in cruciferous vegetables, such as cabbage, broccoli, kale, collards, and cauliflower. Still, it turns out they’re also present in the moringa family, with a potency comparable to broccoli. But rather than mail-ordering exotic moringa powder, why not just eat broccoli?Is there something special about moringa?
“Moringa oleifera has been described as the most nutritious tree yet discovered,” but who eats trees? Moringa supposedly “contains higher amounts of elemental nutrients than most conventional vegetable sources,” such as featuring 10 times more vitamin A than carrots, 12 times more vitamin C than oranges, 17 times more calcium than milk, 15 times more potassium than bananas, 25 times more iron than spinach, and 9 times more protein than yogurt, as shown here and at 2:08 in myvideo. Sounds impressive, but first of all, even if this were true, it is relevant for 100 grams of dry moringa leaf, which is about 14 tablespoons, almost a whole cup of leaf powder. Researchers have had trouble getting people to eat even 20 grams, so anything more would likely “result in excessively unpleasant taste, due to the bitterness of the leaves.”
Secondly, the nutritional claims in these papers are “adapted from Fuglie,” which is evidently a lay publication. If you go to the nutrient database of the U.S. Department of Agriculture, and enter a more reasonable dose, such as the amount that might be in a smoothie, about a tablespoon, for instance, a serving of moringa powder has as much vitamin A as a quarter of one baby carrot and as much vitamin C as one one-hundredth of an orange. So, an orange has as much vitamin C as a hundred tablespoons of moringa. A serving of moringa powder has the calcium of half a cup of milk, the potassium of not fifteen bananas but a quarter of one banana, the iron of a quarter cup of spinach, and the protein of a third of a container of yogurt, as seen below and at 3:15 in my video. So, it may be nutritious, but not off the charts and certainly not what’s commonly touted. So, again, why not just eat broccoli?
Moringa does seem to have anticancer activity—in a petri dish—against cell lines of breast cancer, lung cancer, skin cancer, and fibrosarcoma, while tending to leave normal cells relatively alone, but there haven’t been any clinical studies. What’s the point in finding out that “Moringa oleifera extract enhances sexual performance in stressed rats,” as one study was titled?
Studies like “Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women” started to make things a little interesting. When researchers were testing the effects of a tablespoon of moringa leaf powder once a day for three months on antioxidant status, they saw a drop in oxidative stress, as one might expect from eating any healthy plant food. However, they also saw a drop in fasting blood sugars from prediabetic levels exceeding 100 to more normal levels. Now, that’s interesting. Should we start recommending a daily tablespoon of moringa powder to people with diabetes, or was it just a fluke? I’ll discuss the study “Moringa oleifera and glycemic [blood sugar] control: A review of the current evidence” next.
We can raise BDNF levels in our brain by fasting and exercising, as well as by eating and avoiding certain foods.
There is accumulating evidence that brain-derived neurotrophic factor (BDNF) may be playing a role in human depression. BDNF controls the growth of new nerve cells. “So, low levels of this peptide could lead to an atrophy of specific brain areas such as the amygdala and the hippocampus, as it has been observed among depressed patients.” That may be one of the reasons that exercise is so good for our brains. Start an hour-a-day exercise regimen, and, within three months, there can be a quadrupling of BDNF release from our brain, as seen below and at 0:35 in my video How to Boost Brain BDNF Levels for Depression Treatment.
This makes sense. Any time we were desperate to catch prey (or desperate not to become prey ourselves), we needed to be cognitively sharp. So, when we’re fasting, exercising, or in a negative calorie balance, our brain starts churning out BDNF to make sure we’re firing on all cylinders. Of course, Big Pharma is eager to create drugs to mimic this effect, but is there any way to boost BDNF naturally? Yes, I just said it: fasting and exercising. Is there anything we can add to our diet to boost BDNF?
Higher intakes of dietary flavonoids appear to be protectively associated with symptoms of depression. The Harvard Nurses’ Health Study followed tens of thousands of women for years and found that those who were consuming the most flavonoids appeared to reduce their risk of becoming depressed. Flavonoids occur naturally in plants, so there’s a substantial amount in a variety of healthy foods. But how do we know the benefits are from the flavonoids and not just from eating more healthfully in general? We put it to the test.
Some fruits and vegetables have more flavonoids than others. As shown below and at 1:51 in my video, apples have more than apricots, plums more than peaches, red cabbage more than white, and kale more than cucumbers. Researchers randomized people into one of three groups: more high-flavonoid fruits and vegetables, more low-flavonoid fruits and vegetables, or no extra fruits and vegetables at all. After 18 weeks, only the high-flavonoid group got a significant boost in BDNF levels, which corresponded with an improvement in cognitive performance. The BDNF boost may help explain why each additional daily serving of fruits or vegetables is associated with a 3 percent decrease in the risk of depression.
What’s more, as seen here and at 2:27 in my video, a teaspoon a day of the spice turmeric may boost BNDF levels by more than 50 percent within a month. This is consistent with the other randomized controlled trials that have so far been done.
Nuts may help, too. In the PREDIMED study, where people were randomized to receive weekly batches of nuts or extra-virgin olive oil, the nut group lowered their risk of having low BDNF levels by 78 percent, as shown below and at 2:46.
And BDNF is not implicated only in depression, but schizophrenia. When individuals with schizophrenia underwent a 12-week exercise program, they got a significant boost in their BDNF levels, which led the researchers to “suggest that exercise-induced modulation of BDNF may play an important role in developing non-pharmacological treatment for chronic schizophrenic patients.”
What about schizophrenia symptoms? Thirty individuals with schizophrenia were randomized to ramp up to 40 minutes of aerobic exercise three times a week or not, and there did appear to be an improvement in psychiatric symptoms, such as hallucinations, as well as an increase in their quality of life, with exercise. In fact, researchers could actually visualize what happened in their brains. Loss of brain volume in a certain region appears to be a feature of schizophrenia, but 30 minutes of exercise, three times a week, resulted in an increase of up to 20 percent in the size of that region within three months, as seen here and at 3:46 in my video.
Caloric restriction may also increase BDNF levels in people with schizophrenia. So, researchers didn’t just have study participants eat less, but more healthfully, too—less saturated fat and sugar, and more fruits and veggies. The study was like the Soviet fasting trials for schizophrenia that reported truly unbelievable results, supposedly restoring people to function, and described fasting as “an unparalleled achievement in the treatment of schizophrenia”—but part of the problem is that the diagnostic system the Soviets used is completely different than ours, making any results hard to interpret. There was a subgroup that seemed to correspond to the Western definition, but they still reported 40 to 60 percent improvement rates from fasting, but fasting wasn’t all they did. After the participants fasted for up to a month, they were put on a meat- and egg-free diet. So, when the researchers reported these remarkable effects even years later, they were for those individuals who stuck with the meat- and egg-free diet. Evidently, the closer the diet was followed, the better the effect, and those who broke the diet relapsed. The researchers noted: “Not all patients can remain vegetarian, but they must not take meat for at least six months, and then in very small portions.” We know from randomized controlled trials that simply eschewing meat and eggs can improve mental states within just two weeks, so it’s hard to know what role fasting itself played in the reported improvements.
A single high-fat meal can drop BDNF levels within hours of consumption, and we can prove it’s the fat itself by seeing the same result after injecting fat straight into our veins. Perhaps that helps explain why increased consumption of saturated fats in a high-fat diet may contribute to brain dysfunction—that is, neurodegenerative diseases, long-term memory loss, and cognitive impairment. It may also help explain why the standard American diet has been linked to a higher risk of depression, as dietary factors modulate the levels of brain-derived neurotrophic factor.
For many years, the only way I could grow crops was in containers.
I was moving every year or so, often from apartment to apartment, so growing in containers was the only way to indulge my gardening passion.
So to say I’m a fan is an understatement. And you’d best believe my winter container garden always included cabbage.
Not only is cabbage easy to grow in the ground, provided the weather is cool enough, but it’s a cinch to grow in containers as well.
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Cabbage, Brassica oleracea var. captitata, is a cool-season crop, producing crunchy heads packed with nutrients and fiber, typically grown either in spring or fall.
Our guide to growing cabbage has all the details for growing this popular brassica in the garden. Considering the size of the heads, cabbage has surprisingly small roots, making it perfect for growing in containers.
If you’re gardening in small spaces or resting your raised beds, container gardening is an excellent way to grow an abundance of produce.
And that’s what we’ll discuss in this guide. Here’s what I’ll cover:
Picking the Right Container
You don’t need anything large or impressive when picking a container for growing your cabbage.
The one consideration to keep in mind is that these plants can be quite top-heavy.
You could use a small plastic grower’s pot, but you’d need to give it some support, such as placing the pot inside a heavier container to prevent it from tipping over.
A gallon of soil for each head is about right, and you want the container you choose to be wide enough that if you plant more than one in a single pot, say three in a three-gallon pot, the heads won’t touch.
The pots should be a minimum of six inches deep, but ideally 12 inches, to promote robust growth.
The containers also must have drainage. A pot without drainage is a quick trip to root rot-ville and you don’t want to go there.
The material the pot is made of isn’t as important as the drainage, but if the temperatures tend to get a bit warm in your area while the plants are growing, you might want to avoid black plastic or metal.
Both will warm up too much for cool-weather-loving cabbage. Glazed ceramic or clay tends to stay cooler.
Cultivars to Select
You can pretty much choose any cabbage cultivar to grow in containers, though you might want to avoid the very large cultivars like ‘Tropic Giant’ unless you have a huge container.
Here are a few ideas to get you started:
Amarant
Purple cabbage can change the look of any dish, whether you’re using it in coleslaw, rolls, or soup.
‘Amarant’ has vibrant purple leaves all the way through the head, which can weigh between one and a half and two and a half pounds.
Bred by the German Kultursaat biodynamic seed initiative, it’s ready in about 70 days and will even grow well in moderately warm temperatures.
You can purchase seeds in quantities from 25 to 100 million at High Mowing Seeds.
Copenhagen Market
I’ve had great success with ‘Copenhagen Market.’
The medium-sized heads mature in about 70 days and weigh in at about a pound when they’re ready. It’s an heirloom cultivar that was introduced in 1909.
If you’d like to give it a go, pick up seeds in a variety of packet sizes at True Leaf Market.
Earliana
If patience isn’t your middle name, ‘Earliana’ is going to be your new favorite.
In just 60 days, you can be enjoying full-sized, compact, two-pound heads. Despite their weight, they aren’t too large, at only about five inches in diameter.
If you prefer napa cabbage, ‘One Kilo Slow Bolt’ says it all.
The tight heads are medium-large, weighing around two pounds, with white and green leaves with yellow leaves on the interior. And, yes, the plants are slow to bolt.
When you have selected your container or containers, you can start preparing to plant.
If you are reusing a container, make sure to clean it thoroughly to avoid the spread of disease. Use a 10 percent bleach solution (one part bleach to nine parts water) or hot, soapy water.
If you like, you can put mesh screens over the drainage holes to help the soil stay in place.
Just keep in mind that screens can tend to clog up, so you must keep a close eye on the holes to ensure that water is still moving through freely.
Don’t put a layer of drainage material like rocks or broken clay at the bottom. This actually holds water closer to the roots thanks to something known as the perched water table.
Fill the container to about an inch below the rim with water-retentive potting soil.
Cabbage plants aren’t too fussy, so you can use any medium formulated for potted plants, but for my vegetables I always use FoxFarm Ocean Forest Potting Mix.
It’s made from lots of good stuff, like bat guano, crab meal, forest humus, and sphagnum moss. You can find 12-quart bags available at Amazon.
Propagation and Planting
Now that everything is set and ready to go, it’s time to plant. You have two options, here.
The first is to transplant seedlings. You can either purchase these or start them yourself indoors about six to eight weeks before the last average frost date.
If you’re growing a fall crop, you’ll need to start seeds 12 to 14 weeks ahead of first frost.
Dig a hole in the potting soil that is about the same size as the growing container. Gently remove the plant from the pot and loosen up the roots a bit. Lower it into the hole that you dug and firm the soil up around it.
Water the soil well. It will probably settle a little bit, which is fine. If it does, add a bit more soil. You want the seedling sitting at about the same depth as it was in the growing container.
If you’d rather start seeds directly in the pot, that’s fine, too. The basic rules of planting cabbage seeds apply here.
You need to start them early enough in the year that they have time to mature while the temperatures are still fairly cool.
Depending on the cultivar, that means about 65 days under 80°F or so. That’s why most gardeners grow cabbage in the spring and fall, and sometimes winter.
If you need to, choose a small enough container that you can keep it indoors or in a greenhouse while it’s still cold and move it out when the weather warms up a bit.
Container Care
Outdoors, choose a location in full sun, with six to eight hours of direct sunlight per day. In very hot climates, you’ll need to provide some afternoon shade to prevent the plants from bolting.
You could put up shade cloth, but the solution doesn’t need to be fancy. I use umbrellas sometimes. Whatever works, right?
You’ll need to provide an inch or two of water per week in the absence of rain. Use a rain gauge to determine how much water they are receiving or just use your finger to check the soil.
If the soil is dry up to the first knuckle, it’s time to water. The goal is to have the soil feel like a well-wrung-out sponge at all times.
When you water, irrigate at soil level and try to avoid wetting the leaves. Cabbages can trap water in their leaves which can result in rot or fungal problems.
Cabbage is a heavy feeder, and since plants in containers are totally reliant on the gardener for nutrients, you’ll definitely need to feed them.
Assuming you used fresh, new potting soil, there should be enough nutrients in place to sustain the young plants.
Wait until the heads are just starting to form and then side dress with a mild vegetable fertilizer every two weeks.
Cabbage needs a lot of nitrogen, so choose a fertilizer formulated for leafy vegetables. I like to use Grow Big from FoxFarm as it has an NPK ratio of 6-4-4, ideal for vegetables.
You can find Grow Big available via Amazon in gallon-sized concentrate, enough to feed your container garden all summer long.
If you are a very attentive gardener, you may wish to prune your cabbage. This is entirely optional, but it’s a good idea to do so if you notice any damaged or diseased leaves.
Pruning the outer leaves once the head has started forming can encourage the plant to put more energy into the inner leaves, creating a tight head.
Do you only have a small patio? Or maybe you move a lot like I did? Perhaps you ran out of garden space? No matter, there’s no reason you can’t grow cabbage anyway.
What’s your set-up like? Are you growing a few potted plants in the big city? Or just expanding your garden space? Let us know in the comments section below.
This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.
Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.
Make ahead: Refrigerate to let flavors develop and noodles soften.
Asian salad with ramen noodles is a perfect take-along dish.
Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad
Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!
Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mandolin can make this task really easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.
Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!
Dressing:The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.
Variations
Add grilled chicken or shrimp to make it a full meal.
Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
In a large bowl, add the cabbage (recipe below).
Break up the noodles and add them to the cabbage mixture.
Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.
Storing Ramen Noodle Salad
Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes
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Ramen Noodle Salad
Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours25 minutesminutes
Prevent your screen from going dark
In a large bowl, combine coleslaw, red pepper (if using) & green onions.
Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.
Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.
Top with almonds and sesame seeds before serving.
Coleslaw mix can be replaced with 6 cups shredded green cabbage, 1 cup shredded purple cabbage, and ½ cup grated carrots. I use chicken flavored ramen noodles, but you can use any flavor. Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again.
This recipe for Fried Cabbage with Sausage is so easy and so good. Great for a busy night and reheats well too. Super versatile dish!
If you love cooking with cabbage you should try our Cajun Cabbage Jambalaya. No, it’s not a traditional jambalaya but it’s delicious and has great reviews.
❤️WHY WE LOVE THIS RECIPE
We love this recipe for a few reasons but one is it’s super easy to make and it’s also versatile. It comes together really quickly and it reheats well. You an make this in under 30 minutes and add any vegetables you like and switch up the sausage as well.
🍴KEY INGREDIENTS
Butter
Cabbage
Green pepper
Onion
Polish sausage (can use smoked sausage), I use Hillshire Farm.
Can of diced tomatoes
Salt
Pepper
Hot sauce, optional
SWAPS
You can swap out the smoked sausage in this recipe. You can use turkey smoked sausage for a lower fat and higher protein. You could also use chicken sausage. This dish is super versatile, if you are using summer vegetables from your garden, I think zucchini would be great in this too.
🍽️HOW TO MAKE
The most time consuming part of this dish is chopping up all the vegetables. Once you have that done this dish comes together really quickly!
COOKING STEPS
Step 1 Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan.
Step 2 Add remaining ingredients, cover and simmer for 20 – 25 minutes.
⭐TIP
When buying cabbage select the ones with the greenest leaves on the outside. Dark green leaves mean more flavor. Once you cut a head of cabbage it starts losing its Vitamin C content. This is why it is better to shred cabbage yourself for your recipes instead of buying it already shredded. Uncut cabbage will keep up to 2 weeks in a perforated plastic bag, once cut, wrap in plastic wrap but use within a few days for best flavor and nutrients.
OTHER RECIPES WITH CABBAGE
Sausage and Cabbage Casserole – This dish is made with pork breakfast sausage and it’s one of our favorites. Great flavor!
Cabbage Roll Casserole – If you love cabbage rolls, this is one you must try! It has a little bit of a sweet taste and it also has great reviews.
Black-Eyed Pea Cabbage Soup – This recipe is a winner! Add this one to your recipe list and it’s great on New Years Day!
SERVE THIS DISH WITH
Southern Fried Cornbread – This is a must have with this dish, if you are a fan of cornbread this is the recipe to use! Always a hit!
Quickest Ever Yeast Rolls – These rolls are super easy and have great reviews. Delicious right out of the oven with butter!
Cornmeal Biscuits – These biscuits are a hybrid between cornbread and biscuits. We love them and they have a wonderful texture.
STORING, REHEATING & SERVING SIZE
This dish is stored in the refrigerator and you can reheat it in the microwave or toss it back in the skillet on lower heat. It makes 6-8 servings.
This easy skillet recipe for Fried Cabbage and Sausage is one you will make over and over. Great comfort food and can be made in under 30 minutes. Perfect for a busy night.
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Course Main Course
Cuisine American
1stick butter
1small head of cabbagechopped
1small green pepperchopped or cut into strips
1small onionchopped
1poundpolish sausagesliced into round pieces (can use smoked sausage)I use Hillshire Farm.
115 ounce can diced tomatoes
1/2teaspoonsalt
1/2teaspoonpepper
few drops of hot sauceoptional
Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
This Icebox Coleslaw is vinegar-based, super easy to make, and will last a long time in the refrigerator. It’s a great summer treat!
If you love easy summer salads add this Easy Garden Coleslaw to your recipe list. It’s simple to make and one of our favorites.
❤️WHY WE LOVE THIS RECIPE
This ice box coleslaw is a tangy slaw that keeps in the refrigerator for up to a week or longer and goes great with just about any meal as a side dish. I love making this to go with baked beans on the 4th of July but it is good for any holiday. Just because it keeps for so long is good because you have it on hand to go with sandwiches, hot dogs and burgers anytime. Each time I make this slaw I have forgotten how much we enjoy it and I hope you do, too.
🍴KEY INGREDIENTS
Large head of cabbage
Red onion
Green pepper
Carrot
Celery seeds
Salt
Black pepper
White granulated sugar
White vinegar
Oil
Dry mustard
SWAPS
You can use regular onion and sweet peppers (red, orange, yellow). This is a very versatile recipe.
🍽️HOW TO MAKE
The hardest part of this recipe is chopping up all the vegetables. If you have a chopper this will save you lots of time!
COOKING STEPS
Step 1 Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside.
Step 2 Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove.
Step 3 Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.
⭐TIP
This ice box colslaw can be made way in advance and will keep for days and days. It’s great for any summer gathering since it’s vinegar based and not mayonnaise.
OTHER SALAD RECIPES
Macaroni Coleslaw Salad – This is a combination of two great salads and everyone loves it. Great for any occasion!
Bacon Ranch Chopped Salad – This chopped salad is really good and one your family will love. It keeps well and it’s delicious. If you love vegetables, bacon and ranch add this one to your list.
Southern Cornbread Salad – This is an old fashioned classic and one you have probably enjoyed at many potlucks or church gatherings.
This old fashioned ice box slaw recipe is one your family will love. It keeps for a quite some time in the refrigerator so you can make it in advance. Super easy to make and refreshing on a hot day.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
2 hourshrs
Total Time 2 hourshrs20 minutesmins
Course Salad, Side Dish
Cuisine American, southern
1/2of a large head of cabbage or 1 small head chopped or gratedI just chop mine
1small purple onionchopped (can use regular onion)
1green pepperchopped
1carrotchopped
1teaspooncelery seeds
1teaspoonsalt
1/2teaspoonblack pepper
1/2cupwhite granulated sugar
1/2cupwhite vinegar
1/3cupoil
1teaspoondry mustard
Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside. Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields about 8 cups.
Cilantro lime anything has me in a choke hold.
I’m an absolute addict and, in my opinion, a recipe can never have too much cilantro. What I love most about this slaw (besides the dressing) is that it’s quick to prepare and fresh and flavorful! I make this all the time because it’s great in fish or shrimp tacos, in rice bowls, as a side to just about anything grilled and of course, delicious all on it’s own.
If you love cilantro like I like cilantro, then you will love this quick and easy cilantro lime coleslaw!
To Make This Cilantro Lime Coleslaw You Will Need:
for the dressing:
kosher salt – Enhances the flavors in the dressing.
lime juice – Adds acidity and bright citrus flavor.
honey – Lends a touch of sweetness.
olive oil – Adds richness and flavor.
for the slaw:
green cabbage – Lends crunch and color.
purple cabbage – Lends crunch and color.
cilantro – Gives the slaw bright flavor and color.
carrots – For a pop of color and crunch.
green onions – Lends a mild onion flavor.
jalapeño – This adds a mild to spicy pepper flavor, but is optional.
In a glass jar or small bowl, measure and add a few pinches of kosher salt (about 1/2 teaspoon or to taste), 1/3 cup freshly squeezed lime juice, 1-1/2 teaspoons honey (I usually eyeball this) and 2 tablespoons olive oil. Whisk to combine.
In a large bowl, add 3 cups each green and purple cabbage. Again, I just eyeball this – which is about 1/2 a medium head of both cabbages. Next add in 2 carrots that have been peeled and julienned (julienne peeler linked in printable recipe), 4 sliced green onions and a whole lot of coarsely chopped fresh cilantro, about 1/2 cup.
Grab tongs to toss everything together. Give it a taste test and season with a more salt if needed.
I like to let this sit for about 20 minutes to allow the salt to draw out moisture and flavor. Then I give it a toss right before serving.
Tuck into your favorite lettuce wraps. I looove this recipe.
A light side to grilled meat.
Making This Slaw In Advance?
If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
Enjoy! And if you give this Cilantro Lime Coleslaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Cilantro Coleslaw
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields 8 (1-cup) servings or 16 (1/2-cup) servings.
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Vinaigrette:
kosher salt, to taste
1/3cupfresh lime juice
1½teaspoonshoney
2tablespoonsolive oil
Slaw:
3cupsthinly sliced green cabbage
3cupsthinly sliced purple cabbage
1/2cupfinely chopped cilantro
2carrots, peeled and julienned
4green onions, thinly sliced
1mediumjalapeño, seeded and finely diced
MAKE THE DRESSING:
In a jar or bowl, add a pinch or two of salt (about 1/2 teaspoon), the lime juice, honey and olive oil. Whisk to combine.
MAKE THE SLAW:
In a large bowl, add the sliced cabbage, cilantro, carrots, green onion and jalapeño (if using).
Pour in dressing and toss well to combine. Taste and season with more salt if needed. Let it sit for about 15 to 20 minutes before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. RECIPE NOTE: If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
This recipe was originally posted on September 5, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.
Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup
Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.
Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.
Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.
Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.
How to Make Beef and Cabbage Soup
Season and brown the beef according to the recipe below.
Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
Stir in cabbage and potatoes and cook (per recipe below) until tender.
How to Store Leftover Soup
Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
Budget Friendly Soup
Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!
5 from 1 vote↑ Click stars to rate now! Or to leave a comment, click here!
Beef Cabbage Soup
Enjoy a bowl of cozy comfort with this beef cabbage soup!
Prep Time 20 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Total Time 2 hourshours15 minutesminutes
Season the beef with salt and pepper and then toss with the flour.
In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables. Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.
Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup
Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.
Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.
Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.
Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.
How to Make Beef and Cabbage Soup
Season and brown the beef according to the recipe below.
Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
Stir in cabbage and potatoes and cook (per recipe below) until tender.
How to Store Leftover Soup
Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
Budget Friendly Soup
Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!
5 from 13 votes↑ Click stars to rate now! Or to leave a comment, click here!
Beef Cabbage Soup
Enjoy a bowl of cozy comfort with this beef cabbage soup!
Prep Time 20 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Total Time 2 hourshours15 minutesminutes
Season the beef with salt and pepper and then toss with the flour.
In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables. Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Cabbage steaks are among the most delicious ways to enjoy this (often underrated) vegetable!
This cabbage steak recipe produces tender rounds of cabbage with caramelized edges that pairs well with any main dish!
Roasted Veggies Are Easy!
Cabbage steaks are perfect as a side dish, for meatless Mondays, or a quick snack.
Low in calories and high in fiber, cabbage pairs with your favorite savory herbs and seasonings.
Double the recipe and reheat in an air fryer for a week-long supply of delicious cabbage steaks.
A great alternative to fried cabbage, the oven does all the work. Just prep and bake!
Ingredients for Cabbage Steaks
Cabbage – I like green cabbage for this recipe, but red cabbage is great too. Choose a cabbage that is heavy for its size.
Oil – Olive oil is what I use since I always have it on hand. Swap it for bacon grease for a smoky taste (and sprinkle with crumbled bacon if you have it).
Seasonings – The seasonings are simple but feel free to sprinkle with onion powder or garlic powder.
Variations
Experiment with various seasonings or toppings to create your own cabbage steak recipe.
Sprinkle the steaks with Parmesan cheese or feta cheese.
For a crispy touch, sprinkle a few breadcrumbs over the cabbage steaks after flipping them.
For extra texture, sprinkle with chopped nuts like pecans or crumbled bacon.
To cut cabbage into steaks, start with a fresh head of cabbage and remove the outer leaves.
Place the cabbage on a cutting board and slice into ½-inch steaks across the cabbage. Thicker steaks will need more cooking time, while thinner steaks can burn.
How to Cook Cabbage Steaks
Roasting vegetables creates layers of flavor because they’re cooked at a high temperature, and using minimal fats caramelizes the outside creating a natural sweetness.
Prep cabbage and brush with oil, season with salt and pepper (or other seasoning blends).
Mac & cheese meets Reuben sandwich in this creamy casserole!
Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.
A Favorite Twist on a Reuben
A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
This casserole is easy to make from scratch.
Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Ingredients in Reuben Casserole
Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.
Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.
Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
Variation
You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!
How To Make Reuben Casserole
Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
While the onions are cooking, prepare the cheese sauce.
Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.
Once it comes out of the oven, garnish with chopped dill pickles!
Leftovers
Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.
Add a splash of milk while reheating if you’d like it to be creamier.
More Corned Beef Faves
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5 from 26 votes↑ Click stars to rate now! Or to leave a comment, click here!
Reuben Casserole
Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 375°F.
Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.
Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
For the Cheese Sauce
Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.
Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
Remove from the heat and stir in the swiss cheese until melted.
To Assemble
In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
Bake uncovered for 18-22 minutes or until hot and bubbly.
For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.
Corned beef can be replaced with ham.
Cabbage can be replaced with leftover cooked cabbage or
Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Mac & cheese meets Reuben sandwich in this creamy casserole!
Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.
A Favorite Twist on a Reuben
A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
This casserole is easy to make from scratch.
Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Ingredients in Reuben Casserole
Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.
Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.
Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
Variation
You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!
How To Make Reuben Casserole
Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
While the onions are cooking, prepare the cheese sauce.
Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.
Once it comes out of the oven, garnish with chopped dill pickles!
Leftovers
Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.
Add a splash of milk while reheating if you’d like it to be creamier.
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Reuben Casserole
Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 375°F.
Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.
Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
For the Cheese Sauce
Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.
Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
Remove from the heat and stir in the swiss cheese until melted.
To Assemble
In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
Bake uncovered for 18-22 minutes or until hot and bubbly.
For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.
Corned beef can be replaced with ham.
Cabbage can be replaced with leftover cooked cabbage or
Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
Course Beef, Dinner, Entree, Main Course
Cuisine American
