Ingredients

• 2 tablespoons vegetable oil

• 1 pound ground beef

• 1/2 large onion, chopped

• 5 cups chopped cabbage

• 2 (16 ounce) cans red kidney beans, drained

• 2 cups water

• 24 ounces tomato sauce

• 4 beef bouillon cubes

• 1 1/2 teaspoons ground cumin

• 1 teaspoon salt

• 1 teaspoon pepper

Instructions

1. Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.

2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!