1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
2 tbs of salsa; optional
knorr beef broth, makes three cups of broth.
spices; season to taste
4 garlic cloves
pinch of salt
dash of tony chachere's creole seasoning
dash of old bay seasoning
dash of salt-free mrs dash
1. Sauté celery, onion, bell pepper and garlic in olive oil and set aside. Brown ground beef and drain off fat. Lightly toss cabbage in 4 Tbsp butter until cabbage is tender.
2. Add cabbage and other ingredients until cabbage is tender and potatoes are soft. Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.