Cabbage and Beef Stew

Our cabbage was ready to harvest so I researched recipes for cabbage.  I found this recipe for Cabbage and Beef Stew on Pioneer Woman's Tasty Kitchen.  (I took a ton of super cute pictures of us out in the garden today, but unfortunately none of them saved to my memory card.  Talk about a super bummed out moment when I realized that I had lost them all.)  Anyhow, I tried to snap a few pics of us preparing the stew. 

Ingredients: olive oil, 2 beef bouillon cubes, ground beef, 24 oz. tomato sauce (I accidentally used tomato paste), 1 can drained corn, 1 can drained kidney beans, 1 tbsp cumin, salt & pepper (not picture).

More ingredients: 3 carrots, 1/2 yellow onion, & 3 garlic cloves.

Don't forget the cabbage!

Ground the beef with the onions in the olive oil.  Add garlic, carrots, cumin, and a little salt and pepper.  Then stir in at least 2 cups of water, tomato sauce, and bouillon cubes. Stir. Bring to boil add chopped cabbage, corn, and beans. Reduce heat and simmer for at least an hour.

Then serve.  It was delish (even with the accidental use of tomato paste instead of sauce.)  We should have leftovers for days.