INGREDIENTS:
- 3 cups cabbage, finely shredded
- 2 tbsps margarine
- 1 lb lean ground beef
- 1 medium onion, thinly sliced
- 1/2 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup garlic, diced
- 1 (15-ounce) can tomatoes with juice
- 2 cups water
- 1 can red kidney beans
- 1 tsp chili powder
- salt and black pepper
- Louisiana Gold Pepper Sauce
METHOD:
In a 5-quart cast iron dutch oven, melt margarine over medium-high heat. Add ground beef and brown until meat is thoroughly cooked and separated, grain for grain. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes and, using the back of a spoon, break tomatoes into the meat/vegetables mixture. Add water and beans, blending well until all is incorporated. Add cabbage, bring mixture to a rolling boil, reduce to simmer and cook until cabbage is tender. Season to taste using chili powder, salt, pepper and Louisiana Gold. |
