Tailgate Cabbage Patch Stew

• 1 pound ground beef
• 1 cup chopped onion
• 2 celery ribs, chopped
• 11 cups coarsely chopped cabbage (about 2 pounds)
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes with green chilies
• 1/2 cup ketchup
• 1 to 1-1/2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• Shredded cheddar cheese and sour cream, optional

1. Instructions
2. In a large skillet, cook the beef over medium heat until meat is no longer pink. Stir in the onion and celery. Cook until crisp tender; drain. Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. Serve with cheese and sour cream if desired.

ground beef, onion, celery, cabbage, tomatoes, pinto beans, tomatoes, ketchup, chili powder, oregano, pepper, salt, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/tailgate-cabbage-patch-stew-50053106 (may not work)