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