Cabbage Patch Stew
Submitted by Angel726
Rustic ground beef and cabbage stew with kidney beans, stewed tomatoes, and chili powder, plus optional drop dumplings on top. Hearty comfort food in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minCall it a stew, call it a chili, call it whatever you want. Just make sure you call everyone to the table, because this pot is going to disappear fast.
Browned ground beef gets mixed with chopped cabbage, celery, and onions, all simmered with stewed tomatoes, kidney beans, and a good kick of chili powder. It’s thick, it’s warming, and it has that stick-to-your-ribs quality that cold weather demands.
Want to take it over the top? Drop spoonfuls of dumpling dough right on the surface of the simmering stew. They steam and puff into fluffy clouds that soak up all that tomatoey, spiced broth.
Pro Tips
- Brown the vegetables with the beef until they pick up some color; that caramelization builds the stew’s flavor base
- Drop the dumplings onto the meat and vegetables, not directly into the liquid, so they steam rather than boil
- This stew thickens as it sits, so the leftovers will be even heartier the next day
Ingredients
Directions
Cook ground beef in Dutch oven, stirring occasionally, until brown; drain.
Stir in cabbage, celery and onions. Cook stirring occasionally, until vegetables are light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Dumplings (optional) While beef mixture is simmering, Drop dumpling dough by 10 to 12 spoonfuls onto hot beef mixture (do not drop directly into liquid).
Comments
