Cabbage/potato Stew
By: Patti Rogers
Published: Thursday, March 11, 2010 - 6:34pm

Ingredients




1 medium cabbage, torn up
pound Approximately 5  small red potatoes (or regular russets diced largely)
1 small onion, chopped
1 Large can diced tomatoes
1 small can of tomato sauce
1 can corn
3 pounds browned ground beef or venison (can substitute any avail
Salt, pepper to taste

Preparation

1 Core cabbage and then tear or cut into bite sized pieces. 2 Add to large stew pot. 3 Add potatoes to a few inches below top. 4 If large potatoes are used, clean and cut into eighths before adding. 5 Add half the onion to pot. 6 Add salt, then water to cover. 7 Bring to a boil for 45 minutes or until potatoes are tender. 8 Turn temperature down to allow stew to simmer. 9 Brown ground beef (I like to add seasoned salt and pepper) and drain. 10 Remove excess water from pot. 11 Add the remaining onion, large can diced tomatoes, tomato sauce, corn, and cooked meat to pot. 12 For a vegetarian stew omit the meat. 13 Stir well. 14 Bring to a slow simmer for approximately 10-15 minutes to allow ingredients to blend and warm. 15 This is a very forgiving recipe and yields enough to feed a large family amply. You may also add other spices (bay leaf, peppercorn, etc.) as desired.

About


I remember cooking this with my Grandma when I was only 6 or 7. I cooked it with my mother, and it is now a favorite in my family especially in cold weather. You can add more vegetables, use a different type of meat, or experiment with spices. It was more about what was available than what was needed. Great served in bread bowls with a green onion garnish.