CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-09-11
Serves: 7-8
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- 1 pound ground beef browned and drained
- half head of cabbage
- 1 small onion diced
- 3 medium or 2 large diced potatoes
- 1 can of Rotel tomatoes
- 1 can of diced tomatoes
- 2 tbsp. tomato paste (or more if you want it to have more tomato flavor)
- 1 can corn drained
- 2 cans mixed veggies drained
- 1 can beef broth
- water to cover
Instructions
Brown hamburger in a dutch oven, drain. Add diced onion, shredded cabbage, and cook until cabbage reduces in size. Add potatoes. Cook for 20 minutes. Add both cans tomatoes, tomato paste, and beef broth. Cook for 40 minutes to 1 hour until all veggies are tender. About 10 minutes before serving add canned corn and mixed veggies. Simmer until canned veggies are warmed through. Serve with warm bread or cornbread!! Very Good on a cold evening!
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