500 g ground beef 1 lb
250 ml onion, chopped 1 cup
2 celery ribs, chopped
3 L cabbage, coarsely chopped 12 cup
2 cans stewed tomatoes (14 oz / 398 ml)
1 can pinto beans, rinsed & drained (14 oz / 398 ml)
1 can diced tomatoes (10 oz / 284 ml)
125 ml ketchup 1/2 cup
5 ml chili powder 1 tsp
2 ml dried oregano 1/2 tsp
salt & pepper to taste
cheddar cheese, shredded
In a large skillet; cook beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain excess liquid.
Transfer to slow cooker. Stir in cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, salt and pepper. Cover and cook on low for 6 to 8 hours or until cabbage is tender. Serve with cheese sprinkled on top.
Serves: 8