In a large skillet, cook the beef over medium heat until meat is no longer pink. Stir in the onion and celery. Cook until crisp tender; drain.
Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. Serve with cheese and sour cream if desired.
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 8|
|Calories from Fat: 284 (57%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 85.7mg||26 %|
|Sodium 830.4mg||29 %|
|Potassium 938.7mg||25 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 24.3g|
|Protein 24.3g||35 %|
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Calories per serving: 501
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