Recipe: Cowboy Cabbage Stew (using beans, jalapeno and stewed tomatoes)

COWBOY CABBAGE STEW

2 teaspoons olive oil
1 large onion, sliced thin
2 large cloves garlic, minced
1 to 2 jalapeno peppers, seeded and sliced
1/2 cup diced celery
1/2 head small cabbage, shredded, about 2 to 3 cups
2 cans (10 1/2 oz each) chicken or vegetable broth
2 soup cans water
1 (16 oz) can kidney beans, undrained
1 (14 1/2 oz) can Mexican style stewed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper, to taste
1 (2 oz) envelope instant mashed potato flakes

Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent.

Add chicken broth and 2 soup cans water. Bring to a boil, reduce heat and simmer about 15 minutes.

Add beans and tomatoes, with their liquid, and the seasonings; cover and simmer another 15 minutes.

Add instant potato flakes, stirring well. Cover and simmer 5 minutes more.

Makes 6 servings
From: Terrytx