Dehydrated Ground Beef and Cabbage
Do you want a no-fuss meal when you’re out in the field? Try this dehydrated ground beef and cabbage recipe. This flavorful dish brings together savory ground beef, cabbage, and zesty RoTel Diced Tomatoes with Green Chilies, all seasoned with garlic, Italian herbs, and just the right amount of spice. A pinch of crushed red pepper flakes adds a nice kick, and if you want more heat, jalapeno slices or chipotle peppers in adobo sauce are a nice addition. With the option of adding a bouillon powder for extra depth, this meal is satisfying and easy to prepare.
Equipment
- Labeling materials (masking tape, waterproof all-weather pen)
Ingredients
Dry Ingredients
- 50 grams dehydrated ground beef crumbles
- 15 grams dehydrated onion
- 50 grams dehydrated cabbage
- 15 grams dehydrated RoTel Diced Tomatoes with Green Chilies
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flake
- 3 grams dehydrated jalapeno pepper slices (optional)
- 3 grams dehydrated chipotle peppers in adobo sauce (optional)
- 1 tablespoon bouillon powder (optional, enough for 1 cup water)
Wet Ingredients
- quality cooking oil, such as avocado or olive oil (stored in a leak-proof container)
Instructions
At Home Preparation
- Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top with the contents and the date.50 grams dehydrated ground beef crumbles, 50 grams dehydrated cabbage, 15 grams dehydrated onion, 1 tablespoon bouillon powder, 3 grams dehydrated jalapeno pepper slices, 3 grams dehydrated chipotle peppers in adobo sauce
- Store the leak-proof container of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.quality cooking oil, such as avocado or olive oil
Packaging
- Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
- Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.
In the Field Preparation
- Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot.
- Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
- Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest, hydrate, and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.quality cooking oil, such as avocado or olive oil
Notes
Canned ingredient used in this recipe may include added salt. It is assumed that some, but not all, of the sodium content would be drained away with the canning liquid when processed for dehydration. So the actual sodium may be less than shown above.
Nutrition
Serving: 1gCalories: 575kcalCarbohydrates: 87gProtein: 42gFat: 10gSaturated Fat: 10gCholesterol: 78mgSodium: 363mgFiber: 25gSugar: 37g
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Tried this recipe?Let us know how it was!