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Cabbage Patch Stew Recipe

A customer at my beauty salon shared this recipe with me a few years ago. I especially like it because it's hearty and economical. Plus, it makes a big batch. You can take it to various potlucks and be assured of receiving many compliments! - Vera Bouteller, Nolanville, Texas

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Cabbage Patch Stew Recipe

Prep: 10 min. Cook: 2 hours 25 min.

Yield: 16-18 Servings

10 145 155

Ingredients

3 pounds ground beef
2 medium heads cabbage, chopped
2 large onions, chopped
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes
2 tablespoons vinegar
2 teaspoons sugar
Salt to taste

Directions

In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a soup kettle or Dutch oven, combine cabbage and onions. Cook and stir over medium heat for 10 minutes or until crisp-tender. Add the beans, tomatoes, vinegar, sugar and salt. Drain beef; add to stew. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 16-18 servings.

Choose green cabbage with crisp-looking leaves that are firmly packed. Avoid heads with withered leaves or brown spots. Refrigerate cabbage, tightly wrapped in a plastic bag, for up to 1 week. One medium head weights about 2 pounds.

Nutritional Facts 1 serving (1 each) equals 176 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 129 mg sodium, 12 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Cabbage Patch Stew in Taste of Home Ground Beef Cookbook , p154

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