Beef Cabbage Stew with Frozen Herb Conversions

Beef Cabbage Stew is a great soup for a cold winter night! Can be made carb free and is dairy free also! Full of veggies and vitamins! Really healthy and super yummy!

My Thoughts

I LOVE using fresh herbs, the flavor is so much better than dried and is much easier to get out!  The only problem is, much like the cilantro in the picture above, we never manage to use them all before they go bad.  I hate wasting good herbs and money!  Daregal Gourmet Amazon store provides fresh frozen herbs that are frozen so that you get the fresh herbage without having to worry about them ruining!

UPDATE: The link to their store no longer worked, so I removed it. I was unable to find a new one although I know that it’s quite easy to find frozen herbs in the grocery store these days.

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Chief Zoo Keeper utilized some of the herbs in some dishes that he normally uses dried herbs in and was super pleased with the result.  They were also used in the recipe below.  The flavor of the herbs brought much more to the meal than the dried herbs had used.  It was like using fresh herbs, only we weren’t worrying about them ruining!  I am particularly pleased with the cilantro and the garlic.  The cilantro because I love it and don’t get to have it very often, as Chief isn’t a fan.

We always have bottles of minced garlic on hand as the Louisiana in my husband means there is garlic in almost everything.  We don’t use fresh because it’s just not very convenient and we were convinced that the minced garlic was the same, until now!  I’m now hoping that they sell the garlic in bulk because the flavor was so much more amazing!  The flavor was spot on for fresh garlic and it made the dish way better!

Dried to Frozen Herb Conversion

To convert your recipe to frozen, use a 1:3 ratio.

For every 1 measure of dried, use 3 of frozen.

Now, on to The Recipe:

Beef Cabbage Stew

Ingredients:

• 1 pound ground beef or turkey
• 1 white onion, chopped
• 1 c celery, chopped
• 1 c carrots, chopped
• 2 cloves garlic, minced
• 1 14.5 oz diced tomatoes
• 1 can tomato sauce
• 2 c beef broth
• 1 Tbsp dried parsley
• 1/2 tsp oregano
• 1/2 tsp basil
• 2 c cabbage, chopped
• 1 can corn, drained
• 1 can green beans, drained

Directions:

1. Brown and drain ground beef in dutch oven (or pot if you don’t have one).
2. Add drained meat, onion, celery, carrots, garlic, diced tomatoes, tomato sauce, broth and herbs in cooking vessel.
3. Bring to a boil for 30 minutes then lower it to a simmer for an additional 30 minutes.
4. Add in cabbage, corn and green beans then cook for an additional 30 minutes.