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Cabbage Stew
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I have grown to appreciate cabbage over the years -- my wife Steffani enjoys it in soup, in salads and in stews so we have it often. Anyway, as a stew it make a great meal for a cold winter day.

Serves: 8-10

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Ashkenazi Meat Entree

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1 1/2 lbs. ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 cups chopped cabbage
2 16 oz. cans kidney beans, rinsed & drained
1 28 oz. can diced tomatoes, undrained
3 cups beef broth
1 14.5 oz. can tomato sauce
2 carrots, chopped
1/2 tsp. sugar
pepper to taste


  1. Cook the beef, celery and onion in a saucepan over medium heat until the vegetables are tender and the meat is not pink.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat, cover and simmer for one hour until cabbage and carrots are tender.

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