Hamburger and Cabbage Stew

Ingredients

---

1 large onion, diced

1 Tbsp olive oil

1 cloves garlic, minced

3 stalks celery, sliced

1 1/2 pounds lean ground beef

2 cups carrots, peeled and sliced 1/4” thick

1 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

1 tsp basil

1/2 tsp oregano

1 bay leaf

4 cups potatoes, peeled and diced (about 3/4” chunks)

4 cups Beef broth

2 cups water

1 28 ounce can whole tomatoes

1 head cabbage

Method

---

Heat olive oil in large stock pot over medium high heat. Add onion and celery and cook until translucent. Add in garlic and cook for another 30 seconds. Add in ground beef and cook, breaking it up, until it is browned. Add in carrots, chili powder, salt and pepper, herbs and stir while cooking for another 2-3 minutes.

Add in potatoes, broth, water, and tomatoes. Break up the tomatoes with your hands as you add them to the pot. Bring to a boil and then reduce to low heat and let simmer for about 30 minutes; until the vegetables are softened.

Meanwhile quarter the cabbage and cut out the core. Slice quarters perpendicular to the long axis in about 1/2 inches pieces. Slowly add into stew. Add a little more water if you need it cover the cabbage with cooking liquid. Bring up heat to medium low and cook until cabbage is soft - about an hour.

When done, remove bay leaf. Adjust seasonings to taste.