1 lb ground beef
2 tablespoon butter (if lean beef)
1 medium sized onion sliced thinly
½ cup thinly sliced celery
1 can (1 lb) tomatoes
1 cup of water
1 can red kidney beans (drained)
1 teaspoon salt
1 teaspoon chili powder
⅛ teaspoon pepper
2 cups thinly shredded cabbage
In large fry pan or Dutch oven, cook beef in butter (if lean) stirring until browned and crumbly.
Add onion and celery and sauté about 5 minutes.
Break up tomatoes and stir in with water, beans, salt, chili powder, pepper.
Bring to a boil.
Add cabbage on top, cover and cook until cabbage is tender.
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