1 lb. ground chuck
1 med. onion, diced
1/2 c. diced celery
1/4 c. diced green pepper (optional)
1 (16 oz.) can stewed tomatoes
1 (10 3/4 oz.) can tomato soup
2 c. water
2 c. cabbage, coarsely chopped
1 tsp. salt
1/2 tsp. pepper
1 to 3 tsp. chili powder, to taste
1 tbsp. brown sugar

Cook and stir ground chuck in Dutch oven until light brown. Add onion, celery and green pepper; cook several minutes. Stir in stewed tomatoes, soup, water, cabbage, salt, pepper, chili powder and brown sugar. Heat to boiling. Reduce heat and simmer until cabbage is tender. Yields 6 servings.