Cabbage patch soup/stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1½ | cup | Coarsely chopped cabbage |
| ½ | cup | Sliced celery |
| 2 | mediums | Onions, thinly sliced |
| 1 | cup | Water |
| 2 | teaspoons | Chili powder |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 15 | ounces | Can kidney beans, drained |
| 16 | ounces | Can stewed tomatoes, |
| Undrained | ||
| 1 | Recipe Cheese Dumplings | |
| (See recipe) | ||
Directions
Cook ground beef in Dutch oven, stirring occasionally, until brown; drain. Stir in cabbage, celery and onions. Cook stirring occasionally, until vegetables are light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. While beef mixture is simmering, prepare Cheese Dumplings (see recipe). Drop dumpling dough by 10 to 12 spoonfuls onto hot beef mixture (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.