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Hearty Cabbage Patch Stew Recipe

Hearty Cabbage Patch Stew Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:8 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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

  • 1. In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink; drain.
  • 2. 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.
  • 3. Serve with sour cream and cheese if desired. Yield: 8 servings (2 quarts).

Nutritional Facts

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.