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Cabbage Patch Stew Recipe

Cabbage Patch Stew Recipe photo by Taste of Home

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Our family loves this hearty stew. I like to serve steaming helping in old-fashioned soup plates with thick crusty slices of homemade bread. To get the 11 cups of chopped cabbage for this stew, you'll need to start with a small head of cabbage, about 2 to 2-1/2 pounds. Or for quicker prep, substitute coleslaw mix from the produce department.—Karen Ann Bland, Gove, Kansas

This recipe is:

Diabetic Friendly

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Cabbage Patch Stew Recipe

Prep: 20 min. Cook: 6 hours

Yield: 8 Servings

20 360 380

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 cup chopped onions
2 celery ribs, chopped
11 cups coarsely chopped cabbage (about 2 pounds)
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1/2 cup ketchup
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
Sour cream and shredded cheddar cheese, optional

Directions

In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.
Serve with sour cream and cheese if desired. Yield: 8 servings (2 quarts).

Nutritional Analysis: 1-1/2 cups (prepared with lean ground beef; calculated without salt and optional toppings) equals 214 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 642 mg sodium, 29 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Originally published as Cabbage Patch Stew in Quick Cooking November/December 2005, p8

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Reviews for Cabbage Patch Stew

Cabbage Patch Stew

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Reviewed on Sep. 09, 2012 by lorchen

I wish I could give this 6 stars! Fantastic!

Reviewed on Apr. 02, 2012 by ravenaangel

I hate cabbage... BUT THIS RECIPE IS AWESOME!. I'm a diabetic (type 1) and my husband brought this recipe home as a suggestion from a co-worker. I looked at the title and the ingredients and thought, "Eww... I'm NEVER gonna make this." But I love crock-pot recipes and this was so unusual that I figured I'd give it a try. I made it over and over again for 2 months straight. Even my 4-year-old requested it. Absolutely awesome with cheddar and sour cream on top. Tastes just as good re-heated in the microwave as it does fresh from the pot!

Reviewed on Mar. 26, 2012 by krusefam

This was an excellent dish which my whole family enjoyed. I used 1 teaspoon of chili powder and it was still spicy.

Reviewed on Jan. 09, 2012 by katlaydee3

This was great. I served in with the sour cream and shredded cheddar on the side.

Reviewed on Oct. 06, 2011 by kellermeanie

I already love steamed cabbage but never thought to add beans, and tomatoes. Used ground turkey and it was great!!

Reviewed on Jul. 19, 2011 by Anne519

This is great!! A definite keeper here also!

Reviewed on Feb. 28, 2011 by jkozik

Made this today, used kidney beans instead of pinto, its what I had on hand...was a hit!....its a keeper

Reviewed on Jan. 14, 2011 by kfree1993

This was so good. The Rotel gave it just the right warmth. Reminded me of beef chil. It was even yummy left over the next day.

Reviewed on Feb. 21, 2010 by dlkeel

Going to make it again today, my husband loves it also.

Reviewed on Mar. 09, 2009 by jpetersen

Reviewed on Mar. 09, 2009 by Nancy Boris

I had to change the recipe a little because my husband does not like spicy things, so omitted the tomatoes with chili and used 1 tsp. chili powder. Still was a great tasting stew which surprised me with the taste because of the beans.

Reviewed on Mar. 07, 2009 by onegrace

This is a hit on a cold winter day! It reheats well, too. I change something each time -- not the fault of the recipe -- just that I am a cumpulsive "tinkerer!" LOL

Reviewed on Jan. 31, 2009 by nanalou73

Reviewed on Jan. 04, 2008 by rosapizzacook

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