Ingredients
10
10 servings
- •2 tablespoons vegetable oil
- •1 pound ground beef
- •0.5 large onion, chopped
- •5 cups shredded cabbage
- •2 (16 ounce) cans red kidney beans, drained
- •24 ounces tomato sauce
- •2 cups water
- •4 beef bouillon cubes
- •1.5 teaspoons ground cumin
- •1 teaspoon salt
- •1 teaspoon pepper
Instructions
- Gather all ingredients.
- Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.
- Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.
- Cover and cook on Low for 6 to 8 hours or High for 4 hours, stirring occasionally.
Nutritional Facts
Per 10 servings
- Calories: 211
- Carbohydrate: 20g
- Fat: 9g
- Fiber: 7g
- Protein: 14g
- Sugar: 4g
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