Submitted by Sharon Sterod

1 pound ground beef
1 large onion, chopped
5 cups chopped cabbage (bite size pieces)
2 cans (16 ounces each) red kidney beans
3 cans ( 8 ounces each) tomato sauce
2 cups water
1 green bell pepper, chopped
3/4 cup picante sauce
4 beef bouillon cubes
1 1/2 teaspoons groun cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Brown ground beef and onion over medium heat in large skillet; drain.
Pour into CROCK-POT or Slow Cooker. Stir in cabbage, beans, tomato sauce, water, bell pepper, picante sauce, bouillon cubes and seasonings.
Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Serve when cabbage is tender.
Makes 10 to 12 servings