Beefy Cabbage Stew

This stew is full of flavor and is a great way to sneak in some veggies.

The protein from the ground beef and beans make this a filling meal.

This recipe calls for canned ingredients, which can be high in sodium.

There is also a lack of variety in this recipe, which could make it less appealing for some.

This stew is a great source of protein and fiber.
The cabbage also provides a good amount of Vitamin C and other nutrients.

	1 pound extra-lean ground beef
	1 can pinto beans
	1 can kidney beans
	1 can diced tomatoes with green chile peppers
	1 can Italian-style diced tomatoes
	1 can whole kernel corn , drained
	1 can tomato juice
	1 1/2 cups water
	1 package coleslaw mix
	1 teaspoon Greek-style seasoning

1.	In a large pot over medium-high heat, cook the ground beef until browned.
2.	Drain off any excess fat and add in the pinto beans, kidney beans, diced tomatoes with green chile peppers, Italian-style diced tomatoes, corn, tomato juice and water.
3.	Add Greek-style seasoning, stir well and bring to a simmer.
4.	Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
5.	Add the coleslaw mix and continue to simmer for another 10-15 minutes or until the cabbage is tender.