Ingredients:
1 lb ground beef, lean
2 cans beef broth
1 (14 1/2 ounce) cans Italian stewed tomatoes, undrained
1 cup onions, chopped
4 cups cabbage, shredded fine
1 (15 ounce) cans red kidney beans, drained
1 teaspoon thyme
1/8 teaspoon black pepper
1 bay leaves
Directions:
Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
Cook beef over medium heat until it’s crumbly and no longer pink.
Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
Bring to a boil over high heat; cover and simmer for about 15 minutes.
Add cabbage and beans, turn heat up to high and bring to a boil.
Cover and simmer on low heat for 20 minutes.
Remove bay leaf and serve.
Servings: Serve
Time preparation: 5 min.
Time total: 50 min.