Yield: 6 servings
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1 pound ground beef
2 medium onions, thinly sliced
1 1/2 cups cabbage, coarsely chopped
1/2 cup celery, diced
1 can (16 ounces) stewed tomatoes
1 can (15 1/2 ounces) kidney beans
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons chili powder

Cooking time: 20 minutes
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In Dutch oven, cook and stir meat until light brown; drain.
Add onion, cabbage and celery; cook and stir until vegetables are light brown.
Stir in tomatoes, kidney beans (with liquid), water and seasonings.
Heat to boiling; simmer while preparing dough for Dumplings.
Drop dough by spoonfuls onto simmering stew.
Cook uncovered 10 minutes; cover and cook 1- minutes longer.

Dumplings:
Measure 1 1/2 cup flour, 2 teaspoons baking powder and 3/4 teaspoon salt into bowl.
Cut in 3 tablespoons shortening until mixture looks like meal.
Stir in 3/4 cup milk.

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