Beefy Cabbage Stew Chef Ron Lock

By carolync

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) beef broth
• 1 can (16 ounces) crushed tomatoes
• 4 cups chopped cabbage
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 1
Adapted from chefronlock.com

Preparation

Step 1

Directions

Brown beef and cook onion in a Dutch oven, until meat is browned and onion is tender; drain.

Mash 1/4 cup beans with 1/4 cup beef broth in a small mixing bowl.

Add the mashed beans and broth mixture to Dutch oven, along with the remaining beans and broth, tomatoes, cabbage and seasonings.

Cover and simmer for 30 minutes or until the cabbage is tender.