Garlic butter cabbage turns a simple head of cabbage into a warm, savory side dish with tender leaves and a buttery finish. Fresh garlic, a little smoked paprika, and a splash of broth give it plenty of flavor without a long ingredient list. Chopped parsley and an optional squeeze of lemon brighten the dish just before serving. The cooking happens in two stages. First, the cabbage cooks covered with a small amount of broth so the thicker pieces soften. Then the lid comes off so excess moisture can evaporate and some of the cabbage can develop light golden edges. The … Read more

Smoky bacon, seasoned ground beef, tangy ranch, and melted cheese make these cabbage cups a hearty dinner with plenty of familiar comfort-food flavor. Softened cabbage leaves hold the creamy filling, while sharp cheddar and Monterey Jack melt over the top. A scattering of green onions adds a fresh finish to the rich, savory mixture. These cups are a useful change from a traditional burger or stuffed cabbage roll. There is no tomato sauce, rice, or tightly wrapped parcel. Instead, the leaves form open cups that nestle together in a baking dish and hold generous spoonfuls of beef and bacon filling. … Read more

Garlic Butter Cheeseburger Cabbage Boats combine roasted cabbage wedges, seasoned ground beef, and melted cheddar for a hearty dinner with familiar burger flavor. Butter, garlic, and paprika coat the cabbage, while pickles and green onions bring a fresh finish. Unlike cabbage cups made from separated leaves, these boats begin as wedges with a little core attached. The layers stay together during roasting and provide a broad base for the filling. Serve with a fork and knife rather than trying to eat them like a handheld burger. The most important step is roasting the cabbage until almost tender before adding beef … Read more

Chile Relleno Beef and Chorizo Soup brings roasted poblano peppers, savory ground beef, and Mexican pork chorizo together in a creamy Monterey Jack broth. Cream cheese adds body, while cumin, garlic, and oregano complement the peppers and seasoned meat. It is a hearty soup for a comforting dinner, with optional tortillas or crushed tortilla chips for serving. Roasting the poblanos takes a little extra preparation, but their softened flesh and toasted flavor give the soup its chile relleno-inspired character. This is an interpretation of the flavors of a cheese-filled chile relleno, not a traditional battered chile relleno turned directly into … Read more

Hatch Green Chile Pork and Hominy Cabbage Caldo combines tender pork shoulder, roasted green chiles, white hominy, and cabbage in a savory chicken broth. Carrots add a little sweetness, while garlic, cumin, and Mexican oregano give the pot its warm, herbal flavor. The pork simmers first so it has time to soften. Carrots and hominy go in later, followed by cabbage near the end. A squeeze of lime brightens the finished broth without overwhelming the roasted chile flavor. Serve this spoonable, Southwestern-inspired meal in deep bowls with warm corn tortillas. It makes a substantial pot for family dinner, with leftovers … Read more

These 3-Ingredient Slow Cooker Oxtails cook in a savory onion broth until the meat loosens from the bones and separates easily with a fork. The ingredient list is simple: beef oxtails, low-sodium beef broth, and dry onion soup mix. Oxtails contain plenty of connective tissue, so they need a long, gentle cook rather than a rushed dinner schedule. As they soften, their gelatin gives the cooking liquid body and a rich mouthfeel. Spoon the skimmed juices over the meat and serve with mashed potatoes, rice, or noodles prepared separately. There is no required browning step in this version. The main … Read more