Beef Stroganoff with Cabbage Noodles

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.


3 thoughts on “Beef Stroganoff with Cabbage Noodles

  1. The cream trick is a good one. You can soak other vegetables in cream (and water) or milk to remove a flavor you don’t like. Turnips for example, if you ever use them as a potato substitute, when soaked for a few minutes in cream and water before cooking, make great “fries”.

  2. You’re making my mouth water! I too grew up eating beef stroganoff on a regular basis. Bet zuchinni strips would also make good noodles… I’m going to have to try it both ways when I get home next week.

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