Martha’s Cabbage Stew

  • Yield 10 to 12 servings

"This is an easy recipe for a small group of friends on a cold day. It is delicious with cornbread muffins. All my friends love it."


1 pound ground beef
3 medium onions, finely chopped
1/2 head cabbage, shredded
4 stalks celery, chopped
1 quart tomatoes
1 (40 1/2-ounce) can kidney beans
1 cup water
1 tablespoon sugar (or to taste)
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon each garlic powder, soy sauce and vinegar


  1. Brown beef in large heavy pot or skillet.
  2. Add onions, celery, and cabbage. Cook and stir until cabbage is light brown (glassy looking).
  3. Add remaining ingredients. Heat to boiling.
  4. Reduce heat and simmer 30 to 45 minutes.

Tips From Our Test Kitchen: A food processor with the shredding blade attached makes shredding cabbage a snap.


—Martha Watkins, Natural Bridge Station, Va.



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