Cabbage Stew

4 servings

3/4 pound ground beef
1 chopped celery rib
1/2 cup chopped onions
4 cups chopped cabbage
1 1/2 cups beef broth
1 cup diced tomatoes
1/4 cup tomato sauce
1 carrot, thinly sliced
1/2 teaspoon garlic powder

In Dutch oven, saut� beef, celery, and onions for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.