Simple Cabbage Patch Stew Recipe
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
- 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
- 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.
1 each: 176 calories, 7g fat (3g saturated fat), 37mg cholesterol, 129mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 16g protein.
Reviews for Simple Cabbage Patch Stew
Reviewed Dec. 12, 2011
"Simple and very good! I love cabbage. :)"
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