Beefy Cabbage Bean Stew Recipe
Beefy Cabbage Bean Stew Recipe photo by Taste of Home

Beefy Cabbage Bean Stew Recipe

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While on one of our small group quilting retreats, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed it around for others to enjoy—now I'm passing it on to you.—Melissa Glancy, La Grange, Kentucky
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6 servings

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 3 cups shredded cabbage or angel hair coleslaw mix
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup salsa or picante sauce
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper

Directions

  1. In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain.
  2. Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. Yield: 6 servings.
Originally published as Beefy Cabbage Bean Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p17

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