
Braising has become my new favorite food technique. As much as I swore I’d never use the Dutch ovens my P.S. (Purchaser of Stew ware/ hubby) brought home, I find I like to throw stuff in them and see what results. I still think Dutch ovens are super heavy to lift down from where they’re stored, and to wash them isn’t pleasant. But the food coming out of them has been fabulous.
I like one pot or skillet cooking anyway, so to transfer those ideas to an enameled cast iron Dutch oven wasn’t a stretch. There are actually times when I think “Darn, I should have made this in the Dutch oven”. Yeah, I didn’t ever see that coming. People, meet old dog who learned a new trick! It’s become the electric frying pan of the 2000’s in my castle.

This particular day I had heads of cabbage to use, courtesy of aforementioned P.S. who likes cabbage. They were on sale so he bought a lot. *wince* Way more than 2 people can eat up fast. I’d used it in several dishes, he’d used it in one and we still had 2 whole cabbages. One cabbage needed to lose its life this day in a savory way. Braised! Dutch oven!
We were out of cream and our last jug of milk ended up down the drain because it was way, way past its date. Stinky. So braised, creamed cabbage was out. Sigh. I do love that. But braising it with tomatoes and adding the ground beef I had in the fridge sounded like a good second best plan. It would be similar to hunter’s stew, a family favorite that I really need to post sometime soon. It’s a crockpot/slow cooker version of cabbage, beef and tomatoes.

I started by tackling the cabbage. I cut it in half and then fourths, slicing down the center to remove the core on each piece. I pulled off the damaged outer leaves then cut the cabbage into about 1″ chunks. I poured 2 tablespoons of canola oil into my Dutch oven then spread the cabbage out inside the pot.

Next I tore the 2# of ground beef into bits with my fingers, sprinkling it over the top of the cabbage. When I had half of it in the pot I decided I should have layered half the cabbage, half the meat, the remaining cabbage then the remaining meat. So I used my hands to mix it up before putting the remainder of the ground beef over the top. The recipe below is much clearer on what I meant here!
I sprinkled a good teaspoon of salt over the top, about 1/2 teaspoon of fresh ground pepper, and a teaspoon of garlic powder. I could have used minced garlic but I think the powder distributes more evenly in a dish like this that isn’t stirred as it cooks. I also added a teaspoon of dried basil and one of oregano.

I poured a can of diced tomatoes over the top of the meat, making sure it was all evenly covered. I poured a can of tomato sauce over it all and decided I was pleased. This would be a great collection of flavors.

The Dutch oven went into a 400°F oven for 30 minutes to get it going. Then I reduced the heat to 300°F and let it braise for 90 minutes. Even after 30 minutes it was smelling like something we’d like to dive into face first. Mmmm!
I stirred the pot after 90 minutes and added 1/2 cup of orzo to soak up the lovely juices. I put the lid back on the Dutch oven and put it back into the oven for another 30 minutes.
I checked the pasta for doneness after 30 minutes and it was just right. The seasoning was also fine, no further salt or pepper was needed. Our dinner was ready!

The stew was super tasty! Braising vegetables and meats really does bring out the ultimate flavors. Nothing boiled or fried about this meal, it was simmered to perfection. Every mouthful was a melding of complete satisfaction. Dinner was delicious and the leftovers were great reheated for several lunches for my P.S. Quite a success with very little effort!

Braised Cabbage with Ground Beef and Tomato

An oven braised hunter's stew with cabbage, tomatoes and ground beef.
- 2 tablespoons canola oil
- 1 medium green cabbage; cut into 1″ pieces (about 10 cups)
- 2# ground beef
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 1/2 cup orzo (small rice-shaped pasta)
- chopped fresh parsley for garnish (optional)
Preheat oven to 400°F. Drizzle oil into bottom of Dutch oven.
Place half of diced cabbage into pot and spread evenly. Layer half of ground beef, torn into bits, over cabbage. Layer with remaining cabbage and remaining ground beef.
Season with salt, pepper, garlic powder, basil and oregano.
Pour tomatoes evenly over top followed by tomato sauce.
Cover with lid and cook in oven for 30 minutes. Reduce heat to 300°F and braise another 90 minutes.
Remove from oven, stir in orzo, replace lid and cook another 30 minutes.
Test for orzo doneness. Cook 10 minutes longer if necessary.
Taste test for seasoning, garnish with parsley if desired and serve hot.

I use one of my many Dutch Ovens nearly every day. Yes the key is to keep them handy. Fortunately I have a rack designed to hold them from smallest on top to largest on bottom and not only are they handy to grab but beautiful to behold! But my daughter who lives in a small NYC apt. keeps hers on display as a splash of color on her stove and uses it often as well.
LikeLiked by 1 person
Pingback: Braised Hunter’s Stew — Lady Melady: My Castle, My Food | My Meals are on Wheels
Looks great
LikeLiked by 1 person
This looks like something I could eat a LOT of. I love my Dutch oven too, but it is a pain to wash. I really should use it more often.
LikeLike
It’s so quick to throw together and into the oven and tastes like comfort food. Even leftover!
LikeLike
OMG I am the same way! I bought a new cast iron enamel Dutch oven and have only used it once! Now you make me want to get it out! Thanks!
LikeLiked by 1 person
Just don’t store them on top of the fridge! I must find a lower spot.
LikeLiked by 1 person
Hahaha mine is still in the box with some of my other CI stored on top of it in a bottom cupbaoard. Because I have to move all the other CI I haven’t used it! I need to rearrange for sure! Lol
LikeLiked by 1 person
That sounds like my Pyrex/Corell cupboard!
LikeLiked by 1 person
I have one too! Use it! I make chili in it and almost any meat that I want to braise -like a chuck steak for stew or pot roast, or pork shoulder for pulled pork. I’ve got a couple of frying pans too – I love them all!
LikeLiked by 2 people
I will! I have tons of CI pans and use the frying pans all the time. I think because this one is enamel coated is why I shy away from it. I have cooking with regular CI down to an art but am not sure about the enamel. Time to get my feet wet….lol
LikeLike