Ingredients
2 pounds ground beef2 cans (28 ounces each) stewed tomatoes1 medium head cabbage, shredded2 large onions, chopped6 celery ribs, choppedSalt and pepper to taste
Preparation
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.
