This lively South of the border favorite of ours turns any
cheap stew meat into a unique and flavorful meal (with
leftovers).

MEXICAN BEEF STEW - Serves: 4

1 medium cabbage
1-1/2 pounds stew meat
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped celery
1 jalapeno pepper, finely chopped
1 tsp dried parsley
1 Tbsp fresh cilantro
1 (14.5 Oz) can stewed tomatoes, undrained
 salt & pepper to taste
4 potatoes, peeled and cubed
 "hot" salsa

  Cut cabbage into wedges.  Combine cabbage, stew meat, and
next 8 ingredients in a large Dutch oven.  Bring to a boil;
cover, reduce heat, and simmer for an hour.  Adjust
seasonings.
  Add potatoes; cover and simmer 30 additional minutes or
until potatoes are tender.  Serve with salsa. Ole'

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