Food & Drink Magazine

Cabbage, Beef and Tomato Stew (Gluten and MSG Free)

By Irene Shaver @hhwife
There is nothing like a stew on a cold day.  This cabbage stew is definitely a comfort food for me.  It is very easy to make and tastes great as leftovers as well.  I prefer to use my own stock/broth as I am sure it is MSG free, but there may be a few other brands out there. We like it with okra, but you could add in peppers, potatoes or many other favorite vegetables. Cabbage and tomatoes are in abundance right now making this a great fall recipe.
I hope you enjoy this as much as we do!
Cabbage, Beef and Tomato Stew (Gluten and MSG Free)
  • 1/2 tablespoon olive oil
  • 1 pound stewing or ground beef
  • 1 diced onion
  • 2 cloves minced garlic
  • 2 cups diced tomatoes (or 1 cup diced with 1 cup tomato puree)
  • 1/2 large diced cabbage 
  • 4 cups homemade or MSG free broth
  • 3 diced carrots
  • 3 stalks diced celery
  • 1 cup diced okra (optional)
  • sea salt and pepper to taste
  • handful fresh parsley

  1. In a large pot or dutch oven heat oil and fry onions for 3 minutes.
  2. Add garlic and beef and cook until beef is brown.
  3. Add all remaining ingredients (except parsley.)
  4. Bring to boil then turn to low and simmer 45 minutes.
  5. Add parsley and cook another 5 minutes.
  6. Serve.

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