Tailgate Cabbage Patch Stew

Name: Tailgate Cabbage Patch Stew
Ingredients: 1 pound ground beef; 1 cup chopped onion; 2 celery ribs, chopped; 11 cups coarsely chopped cabbage (about 2 pounds); 2 cans (14-1/2 ounces each) stewed tomatoes; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (10 ounces) diced tomatoes with green chilies; 1/2 cup ketchup; 1 to 1-1/2 teaspoons chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon pepper; 1/4 teaspoon salt; Shredded cheddar cheese and sour cream, optional

13 ingredients

2 steps

Ingredients

1 pound ground beef
1 cup chopped onion
2 celery ribs, chopped
11 cups coarsely chopped cabbage (about 2 pounds)
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes with green chilies
1/2 cup ketchup
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
Shredded cheddar cheese and sour cream, optional

Directions

1

Instructions
2

In a large skillet, cook the beef over medium heat until meat is no longer pink. Stir in the onion and celery. Cook until crisp tender; drain. Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. Serve with cheese and sour cream if desired.