Mexican Cabbage



  1. 2 lb. lean ground beef
  2. 1 large onion, chopped
  3. 1 bell pepper, chopped
  4. 2 cloves garlic, crushed
  5. 1 can Cheddar soup (Velveeta cheese may be used)
  6. 1 can Ro-Tel tomatoes with mild green chili or depending on taste
  7. 1 (16 oz.) can tomatoes
  8. 2 heads cabbage, shredded


  1. Brown first 4 ingredients together in Dutch oven or a large skillet. Drain off the fat. Add soup. Add Ro-Tel tomatoes and tomatoes. Then add cabbage and salt to taste. Simmer slowly for 45 minutes. Use a very large skillet or Dutch oven for this makes a large amount.