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Beef Goulash with Cabbage Avocado Sour Cream

Beef Goulash, Cabbage & Avocado Cream

You may replace cabbage with broccoli and/or cauliflower florets in this mouthwatering beef goulash recipe.
Yield Total Time (mins)
4 Servings 30 minutes




  • 2 cups Onion - diced or cut into half moon slices
  • 2 Garlic cloves - minced
  • 1 Bay leaf
  • 12 oz cubed
  • 1 cup Kitchen Basics unsalted beef stock
  • 1 (14.5 oz) can no-salt tomatoes or chunky tomatoes with garlic and green chili peppers
  • 1/4 cup Tomato paste - no salt added
  • 2 tbsps Paprika - Hungarian (mild or hot type)
  • 1 tsp Caraway seeds - or fennel seed
  • 1/4 tsp Ground black pepper
  • 1/2 tsp Sea salt
  • 8 cups Shredded red cabbage - and/or green
  • 1/2 to 1 cup Water - filtered
  • 1/2 cup diced
  • 2 tbsps Lime juice - of 1 lime
  • 1/2 cup Cranberry-raspberry sauce Mott's - or 1 pre-packaged cup per person
  • 1 tbsp crushed













  1. Layer the onions, garlic, bay leaf and stew meat in 3 1/2- to 5-quart slow cooker. Combine broth, undrained tomatoes, tomato paste, paprika, caraway or fennel seeds, pepper, and sea salt in a small bowl. Stir and pour over meat in slow cooker. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
  2. Bring water to boil in a 2-quart saucepan fitted with a metal vegetable steamer/basket. Add cabbage. Cover and steam over medium heat until tender, about 5 to 7 minutes.
  3. Whisk avocado and lime together until smooth.
  4. Divide applesauce among 4 small dishes and garnish with nuts. Divide cabbage among 4 large soup bowls, then top with Goulash and Avocado Sour Cream and serve.

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