After making Cabbage Salad for Christmas, we had half a head of cabbage leftover. We were debating different items we could make to use the rest of the cabbage and my mom mentioned a cabbage stew she had with some friends a few weeks earlier. Ready for some “not-so-goopy” food before my sister and her family arrived and we started all over again with eating fancy cooked foods. So, on December 27, we found ourselves making Cabbage Patch Stew.
Cabbage Patch Stew
1 lb ground beef
1 c chopped onion
2 celery ribs, chopped
11 c chopped cabbage (about 1 1/2 14 oz pkg shredded)
2 cans stewed or diced tomatoes
1 can pinto beans, rinsed and drained
1 can diced tomatoes with green chiles
1/2 c ketchup
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
Brown ground beef, onions, and celery on the stovetop. Drain and put into a crockpot. Add remaining ingredients. Cook on low 6-8 hours. Top with shredded cheese or sour cream.
Note: Even better the next day!