Ingredients for Amish Cabbage Patch Stew
- 1 lb Extra Lean Ground Beef
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 6 cups shredded green cabbage
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp sugar
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 4 cups water
- 4 cups beef broth (optional alternative to water)
- Fresh parsley (optional garnish)
- Fresh chives (optional garnish)
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How to Make Amish Cabbage Patch Stew
- Brown 1 lb ground beef (or sausage) in a large Dutch oven over medium-high heat. Drain off any excess grease.
- Add 1 medium onion, chopped, and 2 stalks celery, chopped, to the Dutch oven. Cook until softened, about 5 minutes.
- Stir in 6 cups shredded green cabbage. Cook until slightly wilted, about 3-5 minutes.
- Pour in 4 cups water or beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon sugar. Bring to a simmer.
- Add 1 (28 ounce) can diced tomatoes (undrained), and 1 (15 ounce) can of kidney beans or your favorite beans (drained and rinsed).
- Cover the Dutch oven and simmer for 30 minutes, or until the cabbage is tender.
- Taste and adjust seasonings as needed before serving. Garnish with fresh parsley or chives (optional).
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
32g
Fat
6g
Carbs
5g
