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Beef and Cabbage Stew

 Beef and Cabbage Stew
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
6-8 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

  • 1 pound ground beef
  • 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.

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Beef and Cabbage Stew (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.