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Cabbage Patch Stew

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
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1 ½ cups cabbage
coarsely chopped
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½ cup celery
sliced
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2 medium onions
thinly
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1 cup water
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2 teaspoons chili powder
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¾ teaspoon salt
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¼ teaspoon black pepper
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15 ounces kidney beans, canned
drained
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16 ounces tomatoes, stewed, canned
undrained
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
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355 ml cabbage
coarsely chopped
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118 ml celery
sliced
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2 medium onions
thinly
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237 ml water
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1E+1 ml chili powder
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3.8 ml salt
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1.3 ml black pepper
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433.5 ml/g kidney beans, canned
drained
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462.4 ml/g tomatoes, stewed, canned
undrained
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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 44739% 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?
 

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