Ingredients

• 1 pound Coleman Lean Ground Beef
• 1 medium-size onion
• 1 green bell pepper, seeded and chopped
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 2 cloves garlic, minced or pressed
• 1 large can (28 ounces) tomatoes
• 5 medium-size potatoes, unpeeled, cut into 1/2 inch cubes
• 4 medium-size carrots, thinly sliced
• 2 beef bouillon cubes
• 6 cups water
• 1 bay leaf
• 1/4 teaspoon pepper
• 1/2 small head cabbage, coarsely shredded (about 4 cups)

Preparation

Spray bottom of a deep 5 to 6 quart pan with cooking spray. Crumble in beef and cook over medium high heat, stirring until pink color is gone. Add onion, bell pepper, chili powder and salt. Continue to cook, stirring until onion is lightly browned (8 to 10 minutes). Mix in garlic. Add tomatoes (break up with a spoon) and their liquid, potatoes, carrots and bouillon; stir until bouillon cubes have dissolved. Stir in water, bay leaf and pepper.

Bring to a boil; then reduce heat, cover and simmer for one hour. (At this point you may let cool, cover, and refrigerate until next day.)

Stir in cabbage. Increase heat to medium and cook, uncovered, just until cabbage is tender but still bright green (10 to 15 minutes).

Skim and discard surface fat if necessary. Season to taste with salt. Offer cheese to sprinkle over individual portions.

Servings: 8
Preparation Time: 20 minutes
Cooking Time: 1 hour 35 minutes (25 minutes to brown beef and add ingredients; 1 hour to simmer and 10 minutes to cook cabbage.)

Nutrition Per Serving:
calories 247; fat 8.2g (saturated fat 3.1g); cholesterol 30.7mg; sodium 507mg; carbohydrates 31g; protein 15g.

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