1 lb. lean ground beef
2 (15 oz.) cans red kidney beans, undrained
2 cans beef broth bouillon
1 can (#2) tomatoes (chopped)
3 c. shredded cabbage

In a heavy 3 quart saucepan brown meat over medium high heat, breaking it up as it cooks. Add remaining ingredients. Cover and bring to a boil over high heat. Reduce heat to moderate low and simmer 30-40 minutes.

Freezes well. Good served with corn bread or crackers, sliced cheese and apples.