Cabbage Patch Stew

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs ground beef
1 cup chopped onion
1 1/2 cups sliced celery
2 (15-oz) cans kidney beans
3 cups shredded cabbage
2 cups beef broth
2 (14.5 oz) cans diced tomatoes
1 T chili powder
2 T sugar
2 tsp salt
1 T Worcestershire sauce.

Brown beef with onion and celery, drain off grease. Add undrained beans, cabbage, beef broth, tomatoes, chili powder, sugar, salt and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer 1 hour. Allow to cool. Place in freezer bag or container. Label and freeze.

To serve: Thaw. Bring soup to a boil. serve with bread and butter.

Cabbage Wraps

*Or Pigs in a Blanket...whichever you prefer...my family always called them the latter!*

½ lbs ground beef
½ lbs ground sausage (jimmy dean or whatever you prefer….more spice=more flavor)
1 onion (I usually use onion flakes…)
½ pkg meat loaf seasoning (these are by the gravy mixes at the store)
1-2 eggs
½ -3/4 cup rolled oats
Moisten with milk
Salt and Pepper
(mix it up just like meat loaf…use your hands to blend together meats then a wooden spoon for the rest)

2 cans Tomato soup
1 head Cabbage

Boil the cabbage for easy separation of the leaves. Spread some soup on the floor of the pot. Put a spoonful of meat mixture in a leaf, wrap and place in the pot. After you have covered the bottom, put another layer of soup (just spread over the tops of the leaves). Do this until you run out of meat. Pour the rest of the soup over the top and put the lid on and cook on high for 3-4 hrs or on low for 7-8 hrs. Goes really well with breadsticks or garlic bread.

(Hubby and I add chopped asparagus because this is A LOT of meat, plus it adds to the flavor, you can also add rice - we've also been known to use a 3rd can of soup too)