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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 16 |
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A customer at my beauty salon shared this recipe with me a few years ago. I especially like it because it's hearty and economical. Plus, it makes a big batch. You can take it to various potlucks and be assured of receiving many compliments! - Vera Bouteller, Nolanville, Texas Ingredients:
3 pounds ground beef |
2 medium heads cabbage, chopped |
2 large onions, chopped |
2 cans (15 ounces each) pinto beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes |
2 tablespoons vinegar |
2 teaspoons sugar |
salt to taste |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a soup kettle or Dutch oven, combine cabbage and onions. Cook and stir over medium heat for 10 minutes or until crisp-tender. Add the beans, tomatoes, vinegar, sugar and salt. Drain beef; add to stew. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 16-18 servings.
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