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Beef and Cabbage Stew |
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Serves: 6 Print this RecipeSharon Downs, St. Louis, Missouri 1 pound ground beef 1/2 cup chopped onions 2 (16-ounce) cans kidney beans, rinsed and drained 1 (14 1/2-ounce) can beef broth 1 (16-ounce) can crushed tomatoes 4 cups chopped cabbage 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon pepper 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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