Beef and Cabbage Stew Recipe

Beef and Cabbage Stew Recipe photo by Taste of Home

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For an easy and flavorful one-pot stew, I make this recipe. It is so comforting on a cold winter day.—Sharon Downs, St. Louis, Missouri

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Beef and Cabbage Stew Recipe

Prep: 10 min. Cook: 40 min.

Yield: 6-8 Servings

10 40 50

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) beef broth
1 can (16 ounces) crushed tomatoes
4 cups chopped cabbage
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain.
In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 198 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 528 mg sodium, 17 g carbohydrate, 5 g fiber, 17 g protein.

Originally published as Beef and Cabbage Stew in Country Woman September/October 1994, p35