1 lb. ground beef
2 tbsp. butter
1 med. onion, diced
1/2 c. sliced celery
1/4 c. flour
1 1/2 tsp. salt
1 1/2 tsp. chili powder
1 lb. can tomatoes
1 (8 oz.) can kidney beans
1/2 head of cabbage, sliced (about 6 c.)

Brown and drain ground beef. Melt butter in skillet and cook onion and celery until tender. Mix flour with salt and chili powder. Stir into onions and celery. Add tomatoes and kidney beans and cabbage. Cover and cook slowly for 15 minutes. Add cooked ground beef, and heat for 10 minutes more. Recipe works well in microwave.