Thursday, December 25, 2008

Cabbage Patch Soup

3 cups cabbage, finely shredded
2 tbsps margarine
1 lb lean ground beef
1 medium onion, thinly sliced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup garlic, diced
1 (15-ounce) can tomatoes with juice
2 cups water
1 can red kidney beans
1 tsp chili powder
salt and black pepper

METHOD:In a 5-quart cast iron dutch oven, melt margarine over medium-high heat. Add ground beef and brown until meat is thoroughly cooked. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes and, using the back of a spoon, break tomatoes into the meat/vegetables mixture. Add water and beans, blending well until all is incorporated. Add Add cabbage, bring mixture to a rolling boil, reduce to simmer and cook until cabbage is tender. Season to taste using chili powder, salt, pepper .

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