1 lb. ground beef
2 tbsp. butter
1 med. size onion, sliced thin
1/2 c. celery, thinly sliced
1 (1 lb.) can tomatoes
2 c. water
1 (1 lb.) can red kidney beans
1 tsp. salt & chili powder
1/2 tsp. pepper
2 c. cabbage, thinly shredded

In large Dutch oven over medium heat, cook beef in butter, stirring until brown and crumbly. Add onion, celery and saute 5 minutes. Discard any fat. Stir in tomatoes and their liquid (break up tomatoes with a fork), water, beans and their liquid, salt, chili powder and pepper. Bring to a boil. Add cabbage and cook, covered until tender. Serves 4 to 6.