Beef and Cabbage in Soysauce and Ginger

Cabbage with beef wash one of my favorites me and my kids would eat as they were growing up. Now they feed their family beef and cabbage dishes like this. Old memories and comfort food at it's best!!!

;-)

Great comfort food and very easy to throw together!

Easy to make. A real crowd pleaser. My husbands favorite soup.

This is my mother's recipe that I've loved since I was a child.It's not a fancy dish, but I never grown tired of it, and it has a very comforting flavor.This is a recipe I'll continue to make forever.I used 1/4 of a large Chinese cabbage.You can use atsuage (thick fried tofu) instead of the aburaage (thin fried tofu) used here.Cook the cabbage to your liking.I didn't simmer for too long for a photogenic look, but it's more delicious if you cook until the cabbage has completely wilted. Recipe by Poron526

This is a great soup I made in my new round Dutch oven pot on the stove. So good!!!! You can choose what ground meat u like best or split 1 pd of one, & 1 pd of another.

This is delicious

Needed something to go with Irish Soda Bread.

Νηστίσιμο συνοδευτικό για ένα ουδόλως #νηστίσιμο λουκάνικο. Ο Βαγγέλης Χέλμης, στον οποίον ανήκει η πατρότητα της αρχικής συνταγής υποστηρίζει ότι όσοι ξέρουν από τσίπουρο επιλέγουν λάχανο για μεζέ. Ισχύει... #Ημερολόγιο2023

My family used to eat at Shoney's when traveling because there weren't any near our home town and we loved the food. I really enjoyed their soup and salad bar and my favorite soup was their cabbage beef which I never saw in a can in the grocery store so I came up with my own recipe.This recipe tastes even better after it's been refrigerated over night. I put a few clean jars of this soup in the refrigerator while it's hot and store it for up to a week after making.You can use less broth if you want lower sodium but make sure you add water in place of it.

I found a recipe and made it to fit my family's needs and taste buds.

MY EASY FUSION DISHASIAN STYLE COOKING

I use 8 juicy chicken drumsticks for this recipe (about 700g) in total. Marinated the chicken overnight, but you can omit that :)Throw in any veggies!#cabbage #ricecooker

The granddaughters and everyone loves this one.

Just a mixture cabbage and potatoes have been going together since Colcannon was first made. This is a good meal to end winter with. The flowers are blooming and birds singing so the 2 weeks of winter are over here in Florida.

6 net carbsThis is my modified version from Wheat Belly Cook Book**Warning...this is not a replacement for stuffed cabbages! I think it needs more tomato flavor.

I thought of this when I was making some onion-flavored oil.Rip up the cabbage leaves with your hands.Be sure not to let the ginger burn as you cook it very slowly and patiently in the oil until crispy.Please adjust the amount of salt to your taste. Recipe by Stylish Mama

I made it light with Chinese cabbage and tofu.This is done in about 3 minutes after you put everything in a pot. Turn the heat off when you add the katakuriko potato starch flour dissolved in water, and stir it in quickly and gently. Heat the pan again until the sauce has thickened. Recipe by maa1012.

If you keep a side dish like this it will be very handy. I usually make a batch and use anytime I need.Shirataki noodles or konyaku are made with coagulant (lime) and this coagulant makes beef tough. When you add the shirataki noodles try to fry the shirataki and beef separately for especially tender beef. Recipe by Tomomon1028

My mum used to make this for me a lot, so I always associate this dish with her.I generally make this with lots of ginger and ground pepper to make it spicy. But if you have kids, don't add too much. You can also add sausages or leftover vegetables! Recipe by Naru* kitchen

I wanted to eat cabbage packed with flavour...1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.)2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.) Recipe by Minarai shufu haru

My mother taught me this, and since then, this is the recipe I have been making in winter.Add the oil from the canned tuna, as it will add extra flavor to this dish.When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi

This is a favorite recipe from my mother. Recipe by Nanaiku

I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*

I won a drawing to be a product tester for Kagome brand ketchup, so I thought up this recipe. I was able to use up some leftover cabbage that was turning yellow. The color was covered up by the ketchup, and everyone fought over this dish at dinner.I used a tomato ketchup from Kagome, but you can use any ketchup you like. For 2 servings. Recipe by ochikeron

I wanted to come up with a dish to accompany a glass of umeshu.When using canned whole tomatoes, crush the tomatoes first with your hands.Adjust the cooking time to preference. If you like the cabbage wilted, cook longer.Scatter grated cheese if you like. Recipe by yukihapi