Beef and Cabbage
The longer cooking time helps the flavors develop. But because the meat is already cooked, this meal is done when the cabbage is tender, or in about 4 hours on low. Serve over cooked brown rice or mashed potatoes.
INGREDIENTS | SERVES 4
- 1 pound cooked beef
- 1 small head of cabbage, chopped
- 1 medium onion, diced
- 2 carrots, peeled and thinly sliced
- 2 stalks celery, sliced in½- inch pieces
- 1 clove garlic, peeled and minced
- 2 cups beef broth
- 1 (14½-ounce) can diced tomatoes
- ¼ teaspoon sugar
- Salt, to taste
- ⅛ teaspoon freshly ground black pepper
Cut the cooked beef into bite-sized pieces and add it to the slow cooker along with the cabbage, onion, carrots, and celery; stir to mix.
Add the garlic, broth, tomatoes, sugar, salt, and pepper to a bowl; mix well and pour over the beef.
Set the slow cooker on high and cook for 1 hour or until the cabbage has begun to wilt.
Reduce heat to low and cook for 4 hours. Adjust seasonings if necessary.
