2 tablespoons vegetable oil
· 1 pound ground beef
· 1 large onion, chopped
· 6 cups cabbage, chopped
· 3 cups red potatoes, diced
· 2 (16 ounce) cans red kidney beans, drained
· 3 cups water
· 24 ounces tomato sauce
· 4 beef bouillon cubes
· 1 1/2 teaspoons ground cumin
· 1 teaspoon salt
· 1 teaspoon pepper
Heat oil in a large frying pan. Add ground beef and onion. Cook until beef is well browned and crumbled. Drain fat and transfer beef to a slow cooker.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
Stir occasionally. Enjoy!
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