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Beefy Cabbage Bean Stew

 Beefy Cabbage Bean Stew
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
6 ServingsPrep: 20 min. Cook: 6 hours


  • 1/2 pound ground beef
    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


  • In a large skillet, cook beef over medium heat 4-6 minutes or until
  • no longer pink, breaking into crumbles; drain.
  • 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.