Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 > Bean and Cabbage Stew > > Soak and cook, covered: > > 2 cups navy, black eyed peas, or pinto beans until nice and soft > with > one large onion, quartered, salt, and pepper > either 1/2 to 1 pound chicken, beef or lamb, cut in large chunks OR > boullion (I have never had the meat to make this, just the boullion) > > Remove the meat, reserve the broth > > In another sauce pan, saute > 1 large onion, sliced > 1 sweet pepper, chopped > > When the onions are soft add > > 3 cups fresh, diced tomatoes, or 2 cups of tomato sauce > 1 tsp salt > 1-2 tsp good curry powder > 1/2 tsp thyme > pepper to taste > Reserved broth plus added water to make 2 1/2 cups > Cover and simmer for thirty minutes > > Cut 1/2 head of cabbage into large chunks and combine with the meat > and beans. Pour the tomato sauce over all of it, and cook about > twenty minutes more, until the cabbage is tender. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.