Ingredients
1 pound lean ground beef (90% lean)1 cup chopped onions2 celery ribs, chopped11 cups coarsely chopped cabbage (about 2 pounds)2 cans (14-1/2 ounces each) stewed tomatoes, undrained1 can (15 ounces) pinto beans, rinsed and drained1 can (10 ounces) diced tomatoes with green chiles, undrained1/2 cup ketchup1 to 1-1/2 teaspoons chili powder1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon saltOptional: Sour cream and shredded cheddar cheese
Preparation
In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink, breaking meat into crumbles; drain.
Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.
Serve with sour cream and cheese if desired.
