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CABBAGE PATCH STEW 
1 lb. ground beef
2 med. onions, chopped
2 c. cabbage, coarsely chopped
1/2 c. celery, chopped
1 (16 oz.) can stewed tomatoes
1 (15 1/2 oz.) can kidney beans (with juice)
1 c. water
1 tsp. salt
1/4 tsp. pepper
2-3 tsp. chili powder
Lawry's Seasoned Salt

Cook ground beef in Dutch oven until brown; drain fat. Add onions, cabbage and celery. Cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans with juice, water, salt, pepper, chili powder and seasoned salt. Lower heat and cook for 30 minutes. Serve 6-8.
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