Simple Cabbage Patch Stew
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 TimePrep: 10 min. Cook: 2 hours 25 min.
- 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
- 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.
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.
Nutrition Facts1 each: 176 calories, 7g fat (3g saturated fat), 37mg cholesterol, 129mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 16g protein.
Originally published as Cabbage Patch Stew in Taste of Home Ground Beef Cookbook-Book