Sweet and Sour Cabbage and Beef

Enjoy this delicious dinner made using egg noodles, cabbage and ground beef sprinkled with bacon that’s ready in 40 minutes.

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  • prep time 40 min
  • total time
  • ingredients 12
  • servings 5
 

Ingredients

6
oz. (4 cups) uncooked extra-wide egg noodles
4
slices bacon, chopped
1
lb. lean ground beef
6
cups purchased coleslaw blend
1/2
cup chopped onion
1
teaspoon salt
1/4
teaspoon pepper
1 1/4
cups water
1
tablespoon all purpose flour
1/3
cup cider vinegar
1
tablespoon sugar
3/4
teaspoon celery seed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, cook bacon in 12-inch nonstick skillet until crisp. Drain bacon on paper towels; set aside. Reserve 1 1/2 tablespoons bacon drippings in small saucepan; discard any remaining drippings.
  • 3 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add coleslaw blend, onion, salt, pepper and 1/2 cup of the water; cook and stir until cabbage begins to wilt. Reduce heat to medium-low; cover and cook 15 minutes or until cabbage is tender, stirring occasionally.
  • 4 Meanwhile, heat bacon drippings in small saucepan over medium heat until hot. Stir in flour until well blended. Cook and stir until mixture boils. Gradually add remaining 3/4 cup water, stirring constantly until mixture is smooth. Add vinegar, sugar and celery seed; cook until mixture boils and slightly thickens, stirring constantly.
  • 5 Pour vinegar mixture over beef and cabbage mixture; mix well. Stir in cooked noodles. Sprinkle with bacon.
  • 1 Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, cook bacon in 12-inch nonstick skillet until crisp. Drain bacon on paper towels; set aside. Reserve 1 1/2 tablespoons bacon drippings in small saucepan; discard any remaining drippings.
  • 3 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add coleslaw blend, onion, salt, pepper and 1/2 cup of the water; cook and stir until cabbage begins to wilt. Reduce heat to medium-low; cover and cook 15 minutes or until cabbage is tender, stirring occasionally.
  • 4 Meanwhile, heat bacon drippings in small saucepan over medium heat until hot. Stir in flour until well blended. Cook and stir until mixture boils. Gradually add remaining 3/4 cup water, stirring constantly until mixture is smooth. Add vinegar, sugar and celery seed; cook until mixture boils and slightly thickens, stirring constantly.
  • 5 Pour vinegar mixture over beef and cabbage mixture; mix well. Stir in cooked noodles. Sprinkle with bacon.

EXPERT TIPS

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Expert Tips

This recipe's flavorful bacon, vinegar and sugar sauce is similar to the dressing used in hot German potato salad.

Purchased coleslaw blend is shredded quite finely. for coarser shredded cabbage, quarter a small head of cabbage and shred it in the food processor. Or use a large sharp knife to slice the cabbage into coarse shreds.

Cabbage is a cruciferous vegetable containing fiber, vitamin C and beta-carotene, which may reduce the risk of cancer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 Cups
Calories
380
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
),
Cholesterol
95mg
95%;
Sodium
580mg
580%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
30%;
Calcium
6%;
Iron
20%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.