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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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Our family loves this hearty stew. I like to serve steaming helping in old-fashioned soup plates with thick crusty slices of homemade bread. To get the 11 cups of chopped cabbage for this stew, you'll need to start with a small head of cabbage, about 2 to 2-1/2 pounds. Or for quicker prep, substitute coleslaw mix from the produce department.—Karen Ann Bland, Gove, Kansas Ingredients:
1 pound ground beef |
1 cup chopped onions |
2 celery ribs, chopped |
11 cups coarsely chopped cabbage (about 2 pounds) |
2 cans (14-1/2 ounces each) stewed tomatoes, undrained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (10 ounces) diced tomatoes with green chilies, undrained |
1/2 cup ketchup |
1 to 1-1/2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon salt |
sour cream and shredded cheddar cheese, optional |
Directions:
1. In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.
3. Serve with sour cream and cheese if desired. Yield: 8 servings (2 quarts).
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