Combine the first 7 ingredients.
Brown until meat is done. Drain and add remaining ingredients.
May want to add to a stew pot.
Bring to boil and then simmer 30 to 45 minutes.
Cook ground beef and onions until meat is browned.
Drain off fat, return to heat and add beans and tomatoes.
Cook for fifteen minutes.
Add cabbage, water, salt, pepper and chili powder.
Cook for an additional 15 minutes.
Serve with cornbread.
This stew is better served the next day.
Brown meat, saute onions, cabbage and celery.
Add tomatoes, kidney beans, water, salt, pepper and chili powder. Heat to boil. Mix milk and Bisquick.
Drop by spoonfuls on meat mix.
Boil 10 minutes, uncovered, and 10 minutes covered.
Cook and stir ground beef in Dutch oven until brown; drain. Add onions, cabbage and celery; cook and stir until vegetables are light brown.
Stir in tomatoes, kidney beans (with liquid), water, salt, pepper and chili powder.
Heat to boiling; reduce heat. Prepare dumplings and drop by spoonfuls onto boiling stew.
Cook, uncovered, over low heat, 10 minutes.
Cover and cook 10 more minutes.
Sprinkle dumplings with paprika, if desired.
Cook and stir in meat in Dutch oven until light brown.
Spoon off fat.
Add onions, cabbage and celery.
Cook and stir until vegetables are light brown.
Stir in tomatoes and seasonings. Cover tightly; simmer 15 minutes.
Stir in beans (with liquid); heat until mixture boils.
Simmer uncovered 15 to 20 minutes.
Top stew with mashed potatoes.
Makes 4 to 6 servings.
Peel and slice onions thin.
Cut cabbage coarsely.
Cook beef until browned and drain.
Add onions, cabbage and celery.
Cook until light brown.
Stir in tomatoes, beans with liquid, water, salt, pepper and chili powder.
Heat to boiling.
Reduce heat. Prepare dumplings with Bisquick and milk.
Drop by spoonfuls into boiling stew.
Cover and cook 10 minutes.
Sprinkle with paprika and serve.
Open all cans and pour into large stew pot on meduim heat. (Also add in your one can of water).
In skillet cook up your turkey with a little water to keep moist. When its nearly cooked add your minced garlic and sliced onion. Cook until meat is done.
Drain meat and add to pot.
Add carrots, celery, leeks and napa cabbage.
Let the pot cook for at least an hours Add in salt and pepper to taste.
Serve hot. Healthy and Yummy!
This also freezes well.
Combine the first 7 ingredients.
Brown until meat is done. Drain and add remaining ingredients.
May want to add to a stew pot.
Bring to boil and then simmer 30 to 45 minutes.
Mix ground beef, onion, cabbage and celery. Cook until vegetables are light brown. Stir in tomatoes, beans, water, salt, pepper and chili powder. Heat mixture to boiling and reduce heat. Stir in Bisquick and milk. Drop by spoonfuls into boiling stew. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 6 servings.
Brown
hamburger
and put into stew pot.
In oil, saute onion, pepper
and
celery.
Add\tvegetables to pot.
Add all other ingredients
to
the pot with the cabbage on top.
Bring to a boil and simmer for 1 hour.
Saute and drain hamburger, onion, celery and bell pepper.
Add Ranch Style beans, water, tomatoes, chili powder and cabbage. Salt to taste.
Cook until cabbage is done.
Fry meat and onions.
Add tomatoes, simmer with carrots until almost done.
Add other vegetables and beans except cabbage.
Add 3 to 4 cups shredded cabbage.
Do not stir it in, just push under juice on top.
Salt and pepper to taste.
Simmer until cabbage is done.
Brown beef in hot oil over medium heat.
Add onions, cabbage and celery.
Cook until onions are transparent.
Add water; simmer over low heat 15 minutes.
Add beans, tomatoes, salt, pepper and chili powder.
Simmer over low heat 15 minutes.
If desired, top with spoonfuls of mashed potatoes before serving.
Yields 6 servings.
Use a 6-quart kettle.
Brown and drain hamburger.
Add onions, cabbage and celery.
Add 3 cups water.
Cover and cook gently for 15 minutes.
Add beans, potatoes, tomatoes, sauce and seasoning. Cook gently for 30 minutes or until vegetables are tender.
In large cook pot, brown ground beef and onion.
Add garlic, salt and pepper, thyme, parsley, bay leaf, beef broth and cabbage. Cook for 20 minutes.
Add carrots and potatoes.
Simmer until vegetables are tender.
Remove bay leaf.
Serve with hard rolls or Italian bread.
Cook in large pot, meat, onion, celery and bell pepper until meat is done; drain.
Add tomatoes, beans, salt and pepper.
Bring to a boil.
Add cabbage.
Cook slowly for 30 minutes.
Serve with corn bread.
Brown beef and drain.
Add celery and onion to beef and cabbage.
Brown, then add beans, tomatoes and seasonings.
Simmer until juice is about 4 tablespoons.
Serve with mashed potatoes and corn bread.
Cook ground beef.
Add onions, cabbage and celery.
Cook and stir until vegies are almost done.
Stir in tomatoes and beans (with liquid), water, salt, pepper and chili powder.
Heat to a boil.
Reduce heat.
In large cooker, cook beef, celery, carrots and cabbage over medium heat until meat is no longer pink and vegetables are tender. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 1 hour.
Saute onion and celery.
Add ground beef and brown.
Add beans, tomatoes, water and cabbage.
Simmer about 45 minutes.