When you see the title you might think I’m having a childhood flashback — and you wouldn’t be wrong. I grew up in the late ’80s and ’90s and adored my Cabbage Patch dolls. I even had a pair of twins that went everywhere with me.
If I hopped on the trampoline, you can bet they were right there jumping too.
Toy stores today are overwhelming compared to back then. My niece has an American Girl doll, and a visit to that store a few years ago was an experience: you can dine with your doll and even visit a doll salon for a new hairstyle. Do girls even play with Barbies anymore?
You may wonder why I’m reminiscing about dolls while sharing a recipe. For some reason, whenever I make this stew I think about those Cabbage Patch dolls — the name stuck with me.
I discovered a similar recipe in an old paper cookbook full of 4-H recipes. After checking the ingredient list, I knew I had to try it even though Houston had a spell of warm weather.
Enjoy!
Cabbage Patch Stew
15 minutes
4 hours 45 minutes
5 hours
Ingredients
- 1 lb ground beef (93/7)
- 1 cup onions, diced
- 1 cup celery, chopped
- 1 cup carrots, diced
- 1 14.5 oz can stewed tomatoes
- 1 15 oz can ranch style beans
- 1 8 oz can tomato sauce
- 1/2 head cabbage, chopped
- 1 tsp garlic salt
- 1/2 tsp dried oregano
- 3 cups water
- salt to taste
Instructions
Brown the ground beef in a large skillet over medium heat. When no longer pink, drain the meat and transfer it to a crock pot.
Sauté the carrots, onions, and celery in the same skillet for 5–7 minutes until slightly softened, then add them to the crock pot.
Add the stewed tomatoes, ranch style beans, tomato sauce, chopped cabbage, garlic salt, oregano, water, and additional salt to taste. Stir to combine, cover, and cook on low for about 4½ hours, or until the cabbage and vegetables are tender and flavors have melded.
Did you make this recipe?
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