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Beef Cabbage Stew

1 lb extra lean ground beef
3 cloves garlic, chopped
1 medium yellow onion
1 cup diced mushrooms
1 large carrot, diced
2 stalks celery, chopped
1 tsp paprika
2 tbs fresh parsley or 1 tsp dried parsley
Sea salt & pepper to taste
1 tbsp brown sugar
1 14 oz.can diced tomatoes 
4 cups organic chicken stock, plus extra water if needed
2-3 large potatoes, diced
1/2 head green cabbage, chopped
1 cup cooked kidney beans
1 cup cooked chick peas

Brown ground beef in a pan and drain the fat off. Add to ground beef  the garlic, onion, mushrooms, carrots, celery, paprika, parsley, salt and pepper. Cook on medium till vegetables have softened a bit.

In a large pot, add the beef-vegetable mixture. Pour the diced tomatoes, brown sugar, chicken stock, potatoes and cabbage.

Bring to boil, then reduce and simmer on low. Add kidney beans and chick peas and continue to simmer on low for 1 hour or till the cabbage and potatoes are soft.

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