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Beef Stroganoff with Cabbage Noodles

Posted May 13 2008 12:33pm
As a kid, my family was not a beef stroganoff family. I don’t think my Mom ever made the stuff. I’d certainly heard the name, but had no idea what it was.

A while back I came across a recipe for beef stroganoff that used cabbage as ‘noodles’, which I thought interesting. I finally got around to trying it this past weekend. Of course, I can’t follow a recipe to save my life, so here’s what I did:

  • 2 pounds ground beef
  • yellow onion
  • 1/4 cup pasta sauce
  • 2 tbsp ‘Better Than Bullion’ bullion
  • 2 tbsp minced garlic
  • small head of cabbage
  • sour cream
  • 1/2 cup heavy cream

I fried the onions in a little olive oil until tender, then threw in the meat, bullion, garlic, and pasta sauce. I then added enough water to cover the meat, then let simmer for an hour until most of the water was gone.

While that cooked, I sliced the cabbage into thin egg-noodle-like strips and boiled that for at least a half hour in water with some salt and about a half-cup of cream. This was said to reduce the cabbage flavor a bit.

When both were done, I put some of the cabbage on a plate, covered with some of the meat, and put a healthy dollop of sour cream on top of both.

I thought the result was pretty yum. It’s been lunch for the week, and if I can eat something more than two days in a row and still enjoy it, it’s a keeper.

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