Simple Cabbage Patch Stew Recipe

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A customer at my beauty salon shared this recipe with me a few years ago. I especially like it because it's hearty and economical. Plus, it makes a big batch. You can take it to various potlucks and be assured of receiving many compliments! - Vera Bouteller, Nolanville, Texas
TOTAL TIME: Prep: 10 min. Cook: 2 hours 25 min.
MAKES:16-18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 2 hours 25 min.
MAKES: 16-18 servings


  • 3 pounds ground beef
  • 2 medium heads cabbage, chopped
  • 2 large onions, chopped
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 2 tablespoons vinegar
  • 2 teaspoons sugar
  • Salt to taste

Nutritional Facts

1 serving (1 each) equals 176 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 129 mg sodium, 12 g carbohydrate, 4 g fiber, 16 g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a soup kettle or Dutch oven, combine cabbage and onions. Cook and stir over medium heat for 10 minutes or until crisp-tender. Add the beans, tomatoes, vinegar, sugar and salt. Drain beef; add to stew. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 16-18 servings.
Choose green cabbage with crisp-looking leaves that are firmly packed. Avoid heads with withered leaves or brown spots. Refrigerate cabbage, tightly wrapped in a plastic bag, for up to 1 week. One medium head weights about 2 pounds.
Originally published as Cabbage Patch Stew in Taste of Home Ground Beef Cookbook 1999, p154

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Reviewed Dec. 12, 2011

"Simple and very good! I love cabbage. :)"

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