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Ingredients
2 Tablespoons vegetable oil
1 Pound lean ground beef
1/2 Large onion, chopped
5 Cups cabbage, chopped
2 (16 oz) Cans red kidney beans, rinsed & drained
2 Cups water
1 (24 oz) Can tomato sauce
4 Beef bouillon cubes
1 1/2 Teaspoons ground cumin
1 Teaspoon salt
1 Teaspoon ground black pepper
Instructions
Heat oil in a large sauce pan over medium high heat; add ground beef and onion, and saut� until beef is well browned and crumbled. Drain fat, and transfer beef and onion to a crockpot.
Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
Cook on HIGH for 4 hours, or on LOW for 6 to 8 hours. Stir occasionally.