Simple Cabbage Patch Stew Recipe

5 1 1
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Simple Cabbage Patch Stew Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
16-18 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 25 min.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 176 calories, 7g fat (3g saturated fat), 37mg cholesterol, 129mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 16g protein.

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  • 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.
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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hcora User ID: 3175609 203931
Reviewed Dec. 12, 2011

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

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