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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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On a chilly day, a hearty helping of this recipe is a welcome treat when you come home in the evening, suggests Violet Beard of Marshall, Illinois. Ingredients:
1-1/2 pounds lean ground turkey or beef (90% lean) |
4 celery ribs, chopped |
1 medium onion, chopped |
7 cups chopped cabbage |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (28 ounces) diced tomatoes, undrained |
3 cups beef broth |
1 can (15 ounces) tomato sauce |
2 medium carrots, chopped |
1/2 teaspoon sugar |
pepper to taste |
Directions:
1. In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender. Yield: 14 servings (3-1/2 quarts).
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