Start to finish: 75 minutes (approximately 15 minutes active)
1½ pounds ground beef
4 stalks celery, chopped
1 medium onion, chopped
7 cups cabbage, chopped
2 cans (16 ounces each) kidney beans, drained and rinsed
1 can (28 ounces) diced tomatoes, undrained
3 cans beef broth
1 can (15 ounces) tomato sauce
3 carrots, chopped
½ teaspoon sugar
Salt and pepper to taste
- In a large Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender.
- Add the remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer one hour or until cabbage and carrots are tender. Good served with homemade bread. Freezes well.
This recipe was from late CIRI shareholder Irene White’s personal collection. It originally appeared in the 2003 edition of the Ninilchik Community Cookbook.