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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Eddie Fields
  • 1 lb. lean ground beef
  • 2 TBS vegetable oil
  • 1/2 cup diced celery
  • 2 medium onions, diced
  • 2 cups shredded cabbage
  • 2 cups water
  • 2 cups chopped tomatoes
  • salt, to taste
  • pepper, to taste
  • 1 15 oz. can kidney beans
  • 1 tsp. chili powder
  • 1 cube beef bouillon
In a pot, brown the ground beef in oil over medium high heat. Add the celery and onions and cook until clear and tender. Add the cabbage and water; bring to a boil and cook for 15 minutes. Add remaining ingredients and bring to a boil, then reduce and simmer for at least 15 minutes. Yields 5-6 servings.
For a large meal (40 servings), make 8 recipes at a time in an electric roaster or large pot.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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