Hamburger Stew with Cabbage

Ingredients

  • 1 pound lean ground beef
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 rib (blank)s celery, sliced
  • 2 (15 ounce) cans dark red kidney beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • ½ head cabbage, shredded
  • 2 cups beef broth
  • 2 cups water
  • 2 cubes beef bouillon
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • salt to taste
  • Directions

  • Step 1

    Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes.

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  • Step 2

    Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.

  • Cook's Note:

    While it won’t taste like Shoney’s, ground venison works really well with this recipe too.

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