Back to Beefy Cabbage Bean Stew

Print Options


Card Sizes

Beefy Cabbage Bean Stew Recipe

Beefy Cabbage Bean Stew Recipe

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 YIELD:6 servings


  • 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


  • 1. In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain.
  • 2. Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. Yield: 6 servings.

Nutritional 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.

Reviews for Beefy Cabbage Bean Stew

Sort By :

Average Rating
wagondorfer User ID: 1632905 236360
Reviewed 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 User ID: 2106899 236289
Reviewed 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 User ID: 2306178 235840
Reviewed 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."

Loading Image