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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 pound(s) ground beef |
1/2 cup(s) chopped onion |
2 16-ounce can(s) kidney beans, rinsed and drained |
1 14 1/2-ounce can(s) beef broth |
1 16-ounce can(s) crushed tomatoes |
4 cup(s) chopped cabbage |
1/2 teaspoon(s) dried basil |
1/2 teaspoon(s) dried marjoram |
1/2 teaspoon(s) dried thyme |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
Directions:
1. In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender. Yield: 6-8 servings.
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