Posted by LeeM on March 26, 2001 at 19:34:20:
In Reply to: red cabbage and kidney beans posted by Charmaine on March 22, 2001 at 21:36:58:
CABBAGE PATCH SOUP
1 c. chopped onion
2 cloves garlic
1 c. chopped green pepper
1 tsp. oregano
1 1/2 to 2 Tbsp. chili powder
2 lb. lean ground beef
1 (6 oz.) can tomato paste
3 beef bouillon cubes
1 (15 oz.) can kidney beans, rinsed and drained
1 (16 oz.) can stewed tomatoes
1/2 head red cabbage
1/2 head white cabbage, chopped
Cheddar cheese (optional)
Saute onion, garlic, green pepper, oregano, chili powder
and beef together. Drain fat, if any. Then add 7 to 8 cups
water, depending on desired thickness. Add remaining ingredi-
ents, except cheese. (I dissolve bouillon cubes in water
first.) Bring mixture to a boil and simmer for 1 hour. Can top
with Cheddar cheese, grated. Serve with cornbread.
MEXICAN STIR-FRY
1 1/2 lb. ground beef
1 large onion
1 medium green pepper
1 large carrot
1 large potato
1 large tomato
2 c. cut cabbage
1 c. cut broccoli
1/2 c. corn
1/2 c. green beans
1/2 c. peas
1 c. red cabbage
1/2 c. kidney beans
1 c. cut cauliflower
cut mushrooms (optional)
Picante sauce to taste desired
1/2 c. water
Brown ground beef in wok or large skillet. Drain off
all excess fat. Cut vegetables in small pieces. Saute the
onion, green pepper, carrot and potato for 2 minutes, then add
all the other vegetables, stirring and tossing until all
vegetables are as crunchy as you desire them. Add Picante
sauce to your liking (you can start with 1/2 cup).