Hearty Cabbage Patch Stew

I like to serve hot helpings of this stew with thick slices of homemade bread. For a quicker prep, substitute a bag of prepared coleslaw mix for the chopped cabbage.

—Karen Ann Bland, Gove, KS

Prep: 20 min. • Cook: 6 hours • Makes: 8 servings

• 1 lb. lean ground beef (90% lean)
• 1 cup chopped onions
• 2 celery ribs, chopped
• 11 cups coarsely chopped cabbage (about 2 lbs.)
• 2 cans (14 ½ oz. each) stewed tomatoes, undrained
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 can (10 oz.) diced tomatoes with green chiles, undrained
• ½ cup ketchup
• 1 to 1 ½ tsp. chili powder
• ½ tsp. dried oregano
• ½ tsp. pepper
• ¼ tsp. salt
• Optional: Sour cream and shredded cheddar cheese

1. 1. In a large skillet, cook beef, onions and celery over medium heat until the meat is no longer pink; drain.
2. 2. 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.
3. 3. Serve with sour cream and cheese if desired.

1 ½ cups: 214 cal., 5g fat (2g sat. fat), 28mg chol., 642mg sod., 29g carb. (11g sugars, 6g fiber), 16g pro. Diabetic exchanges: 2 lean meat, 2 vegetable, 1 starch.