Ingredients
1/2 pound lean ground beef (90% lean)1/4 cup chopped onion2 cups chopped cabbage2 medium carrots, chopped1 cup fresh Brussels sprouts, quartered1 cup chopped fresh kale1 celery rib, chopped1 tablespoon minced fresh parsley1/2 teaspoon pepper1/2 teaspoon dried basil1/4 teaspoon salt3 cups beef stock1 can (14-1/2 ounces) Italian diced tomatoes, undrained
Preparation
In a large skillet, cook beef with onion over medium-high heat until browned, 4-5 minutes, breaking the meat into crumbles. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients.
Cook, covered, on low 5-6 hours or until carrots are tender.
