Amish Cabbage Patch Stew Recipe

Ingredients for Amish Cabbage Patch Stew

• Extra Lean Ground Beef
• Onion
• 2 stalks celery, chopped
• 6 cups shredded green cabbage
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon sugar
• Stewed Tomatoes
• Kidney Beans
• 4 cups water or beef broth

How to Make Amish Cabbage Patch Stew

1. Brown 1 lb ground beef (or sausage) in a large Dutch oven over medium-high heat. Drain off any excess grease.
2. Add 1 medium onion, chopped, and 2 stalks celery, chopped, to the Dutch oven. Cook until softened, about 5 minutes.
3. Stir in 6 cups shredded green cabbage. Cook until slightly wilted, about 3-5 minutes.
4. 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.
5. Add 1 (28 ounce) can diced tomatoes (undrained), and 1 (15 ounce) can of kidney beans or your favorite beans (drained and rinsed).
6. Cover the Dutch oven and simmer for 30 minutes, or until the cabbage is tender.
7. Taste and adjust seasonings as needed before serving. Garnish with fresh parsley or chives (optional).