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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Simple, homey and quick, and it tastes good, too. A wonderful cool weather family supper. Ingredients:
2 tbsp. butter |
1 lb. lean ground beef |
1 medium onion, thinly sliced |
1/2 cup thinly sliced celery |
1 can (about 1 lb.) tomatoes |
2 cups water |
2 beef bouillon cubes |
1 can (about 1 lb.) red kidney beans |
1 tsp. chili powder |
1/8 tsp. pepper |
2 cups finely shredded cabbage |
salt, to taste |
Directions:
1. Melt butter in a 5 to 6-qt. pan over medium heat. Add beef; cook, stirring, until browned and crumbly. Add onion and celery and stir often for about 5 minutes.
2. Stir in tomatoes (break up with a spoon) and the liquid, water, bouillon, beans, chili powder and pepper. Bring to a boil; add cabbage, reduce heat, cover, and simmer until cabbage is tender, about 8 minutes. Season to taste with salt.
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