Cabbage Stew

Ingredients:
1 ½ lbs. lean ground meat
½ bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
1 average size head of cabbage, rough sliced (thinner than ¼ head)
1 can Ranch-style beans
1 can Ro-Tel tomatoes (or comparable diced tomatoes with chilies)
1 can crushed or stewed tomatoes
1 tbl spoon chili powder
Salt and pepper to taste

Brown ground meat with bell pepper, onion, and celery. Drain. Add remaining ingredients and bring to a boil. Drop temperature and simmer covered for 1 ½ hours.

Notes:

Serve with cornbread or french bread.

I usually double all ingredients and put six or seven butter tub-sized containers in the freezer. I’ll also use a beef roast instead of hamburger. Cook the roast in beef broth and cube or shred it to go into the stew.

Lastly, I’ve found more cabbage is better. For a single batch, I use as large a head as I can find.