Ingredients:

2 lbs. ground beef

2 28 oz. cans stewed tomatoes

1 med. head of cabbage, shredded OR small bag cole slaw cabbage

2 large onions, chopped

6 celery ribs, chopped

salt & pepper to taste

 

Directions:

In large saucepan or Dutch oven, cook beef over medium heat until no longer pink. Drain off fat. Add tomatoes, cabbage, onions & celery. Bring to boil. Reduce heat, simmer uncovered for about 25 minutes or until vegetables are tender.

Add salt & pepper to taste. Yield about 3 quarts. Very tasty!

 

Submitted by Barbara Cross