Cabbage patch stew


  • 1 lb ground beef
  • 1 cup chopped onion
  • 2 ribs celery diced
  • 1 head of cabbage, roughly chopped
  • 28 oz canned stewed tomatoes
  • 28 oz canned stewed tomatoes
  • 15 oz pinto beans, drained and rinsed
  • 10 oz rotel, undrained
  • 1/2 cup ketchup
  • 2 tbsp ancho chili powder
  • 1/2 tsp oregano


  1. In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink, breaking meat into crumbles; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.