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.
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.
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.
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.
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.
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.
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.
In a skillet over medium heat, brown the ground beef with the onion. Drain fat.
Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste.
Cover and cook for 6 to 8 hours.
In slow cooker, combine all ingredients, except peas.
Simmer for 7 to 8 hours on medium heat.
Add peas; simmer for 30 minutes. Makes 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.
3 cups chicken stock, ketchup, cabbage, chili powder and oregano. Season
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.
Brown hamburger, seasoned with salt and pepper, in a large skillet.
Add onions and celery.
Cook for a few minutes.
Add beans and tomatoes.
Stir.
Place cabbage and green pepper over top.
Cover and simmer for 30 minutes.
While cabbage is steaming, brown ground meat, onion, celery and bell pepper. Drain ground meat and add to cabbage.
Add Ro-Tel tomatoes.
Mix and simmer for 30 minutes on low heat.
Brown ground chuck, then add onion, cabbage and celery.
Cook until vegetables are limp.
Add 1/2 cup water; cover and cook for 15 minutes.
Add remaining ingredients in a large pan; cover and cook for 10 more minutes.
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.