Prep : 20 minutes Cook : 6 hours Makes 8 servings
1 pound ground beef
1 cup chopped onion
2 celery ribs , chopped
11 cups coarsely chopped cabbage (about 2 pounds)
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 onuces) pinto beans , rinsed and drained
1 can (10 ounces) diced tomatoes with green chilies
1/2 cup ketchup
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
** Shredded cheddar cheese and sour cream , optional
1. In a large skillet , cook the beef , onion and celery over medium heat until meat is no longer pink and vegetables are tender ; drain.
2. Transfer to a 5-quart slow cooker . Stir in cabbage , stewed tomatoes , beans , diced tomatoes , ketchup , chili powder , oregano , pepper and salt . Cover and cook on low for 6 to 8 hours or until cabbage is tender . Serve with cheese and sour cream if desired .
You can serve steaming helping of this hearty stew in old fashioned soup plates with thick , slices of homemade bread . My family likes homemade cornbread with their stew , it's good any way you like your bread .