12.06.2009

Cabbage Stew Recipe

Ingredients

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

Directions

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.

Add cabbage, red potatoes, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.

Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.

Stir occasionally. Enjoy!

Yields 10 Servings

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