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Cabbage Patch Stew

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Submitted by Angel726

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G GROUND BEEF
1 ½ 355
CUPS ML CABBAGE
coarsely chopped
½ 118
CUP ML CELERY
sliced
2 2
MEDIUM MEDIUM ONIONS
thinly
1 237
CUP ML WATER
2 1E+1
TEASPOONS ML CHILI POWDER
¾ 3.8
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
drained
16 462.4
OUNCES ML/G TOMATOES, STEWED, CANNED
undrained

Directions

Cook ground beef in Dutch oven, stirring occasionally, until brown; drain.

Stir in cabbage, celery and onions. Cook stirring occasionally, until vegetables are light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Dumplings (optional) While beef mixture is simmering, Drop dumpling dough by 10 to 12 spoonfuls onto hot beef mixture (do not drop directly into liquid).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 520g (18.3 oz)
Amount per Serving
Calories 447 39% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1196mg 50%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 14%
Sugars g
Protein 72g
Vitamin A 12% Vitamin C 48%
Calcium 15% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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