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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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 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
  • Shredded cheddar cheese and sliced jalapeno peppers, optional

Directions

  • 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. If desired, top with shredded cheddar cheese and sliced jalapeno peppers.
Nutrition Facts
1 cup: 177 calories, 4g fat (1g saturated fat), 24mg cholesterol, 591mg sodium, 23g carbohydrate (5g sugars, 7g fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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Reviews

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Average Rating:
  • Linda
    Sep 26, 2020

    Unlike some of the other comments, I didn't find this dish bland at all. I followed the recipe exactly as written, but doubled the ingredients, which brought everything to the max fill line on my 8-qt. Instant Pot. Even though there was a rich tomato-based liquid with the canned tomatoes, tomato sauce, and salsa, I didn't get a 'burn' message on my IP, which was a pleasant surprise! This "stew," in my opinion, isn't a stew at all. It's a chili - simple, fast and delicious - and only 5 blue WW pts for a satisfying 2-cup serving! Definitely a keeper in my favourites :)

  • Judy5027
    Apr 21, 2019

    Did I miss the part about adding liquid? If so, what and how much. The cabbage did not give off nearly enough liquid nor the undrained tomatoes.

  • wendy
    Mar 18, 2019

    Not the prettiest stew out there. But a really good taste to it. Make sure you at salt to this to bring out the flavors.

  • cshenry1
    Dec 16, 2018

    Thanks for sharing this wonderful recipe. I made it as per the recipe except for cooking 40 minutes on low on the stove instead of using the crockpot. It is great. Because I read the reviews where two people indicated the wanted more flavor and I also enjoy varied flavors, I added 1/2 t. chili powder, 1/8 t. ground red pepper, and 1 t. of dried oregano leaves. I plan to freeze some as stew or to eat as a burrito by heating the stew by sprinkling grated cheddar cheese on a tortilla while I microwave the stew and then pour it on the tortilla and fold the tortilla over.

  • wagondorfer
    Nov 4, 2015

    This is pretty bland. Added sour cream and parmesan cheese to make it more tasty. Don't think I will make it again.

  • sdipiazza
    Nov 3, 2015

    This was better than I thought it would be. It was pretty bland until I added some red pepper flakes, beef bouillon powder, salt and chili powder. We topped it with Italian blend of cheeses. This could be made more nutritious by adding more veggies, zucchini, celery, carrots.

  • kitchen333
    Oct 28, 2015

    This stew was a hit with my entire family, even a very picky 12 year old boy. I did make some small adjustments to the recipe. I used one pound of ground turkey, 2 peppers instead of one and two cans of tomato sauce instead of one. One of my sons suggested we sprinkle the top of the stew with shredded Mexican blend cheeses. And it was delicious. I will definitely be making again.