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."


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

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 200
  • Fat 3g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg
  • Sodium 610mg
  • Potassium 800mg
  • Carbohydrate 29g
  • Fiber 9g
  • Sugars 9g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 60%
  • Calcium 8%
  • Iron 15%