Janice Kapp Perry submitted her Cabbage Patch Stew recipe. She said, “This is our family’s all-time favorite homemade soup. It keeps well in the refrigerator and can be enjoyed for at least a week, if there’s only two or three of you. Otherwise, it will be gone sooner. I hope you enjoy it, too.”
Cabbage Patch Stew
2 lb. hamburger
1 cup celery diced
2 cups cabbage chopped
1 qt. water
1 lg. can tomatoes, chopped
3 or 4 cans of beans (kidney, pinto, black, butter or other)
1 Tbs. sugar
1 Tbs. Worcestershire sauce
2 tsp. chili powder
Salt, pepper to taste
In a large kettle brown meat, drain. Add onion, celery, cabbage, water and salt. Simmer 15 minutes. Add tomatoes, beans and seasonings and simmer 30 minutes.
This makes enough for approximately 10 – 15 servings.
September 27th, 2006 at 3:01 pm
Janice brought a big pot of this stew to us when I was ill. We loved it so much that it has now become one of our favorites. It’s so easy to make, and so delicious to eat. We highly recommend it.
October 9th, 2006 at 6:24 pm
I, too, have this recipe, and it is my favorite home-made soup/stew also! I like to serve it with a molded cranberry salad, corn muffins, and pumpkin pie, which I call my ‘fall harvest menu’! It’s a great recipe to make up and give to the missionaries!
~ Dee Dee Clark ~
Metter, Georgia
January 12th, 2009 at 2:57 pm
I read this and immediately went upstairs and put it all together in a pot. I loved the ingredients and knew I had them all on hand. Thanks for the wonderful idea!
Question:
I did put 1/2 cup chopped onion in but I don’t see it in the recipe ingredients only in the instructions part … did it get left out?