CABBAGE PATCH STEW
Source of Recipe
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List of Ingredients
1-1/2 pounds ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 cups chopped cabbage
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
3 cups beef broth
1 can (15 ounces) tomato sauce
2 medium carrots, chopped
1/2 teaspoon sugar
Pepper to taste
Recipe
In a large saucepan or Dutch oven, cook the beef, celery and onion
over medium heat until meat is no longer pink and vegetables are
tender. Add the remaining ingredients; bring to a boil. Reduce heat;
cover and simmer for 1 hour or until cabbage and carrots are tender.
Yield: 14 servings (3-1/2 quarts).
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