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CALDO DE REZ (MEXICAN BEEF STEW) 
1 med. cabbage
1 1/2 lbs. stew meat
1/3 c. chopped onion
1/3 c. chopped green pepper
1/3 c. chopped celery
1 tsp. dried parsley or cilantro
1 (14 1/2 oz.) can stewed tomatoes, undrained
Salt and pepper to taste
4 potatoes, peeled and cubed
Commercial spicy hot tomato salsa (optional)

Cut cabbage into wedges. Combine cabbage, stew meat, and next 6 ingredients into a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until potatoes are tender. Serve with salsa, if desired.
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