Post by JJ Judkins on Apr 7, 2011 9:01:54 GMT -6
Beef and Cabbage Stew
1 lb. ground beef
1/2 cup chopped onion
2 (16 oz.) cans kidney beans, rinsed and drained
14-1/2 oz. can beef broth
16 oz. can crushed tomatoes
4 cups chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
In a dutch oven over medium heat, cook beef and onion until meat is no longer pink 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.