Next to broccoli, cabbage is my favorite vegetable. I love it in slaw, on tacos, sautéed, boiled, and steamed. I wanted a new way to prepare it and found this recipe. Simple ingredients makes this a nice and easy weeknight soup. It reminds me of a deconstructed stuffed cabbage.
2 lbs ground beef
2 cans (28 oz) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
Salt and Pepper to taste
In a large saucepan, season and cook beef over medium heat until no longer pink;drain. Add the tomatoes, cabbage, onions, and celery and bring to a boil. Reduce heat and simmer uncovered for 25 minutes or until vegetables are tender. Stir in salt and pepper.
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