Cabbage Stew

1 head cabbage, cut into bite-size pieces
2 quarts tomatoes, blended
1 - 2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 cans kidney beans
1 or 2 cans whole kernel corn
1 stick (1/2 cup) butter
Salt and pepper, to taste

Cook cabbage in water, being careful not to over-cook; drain.

In a separate pan, brown beef, onion and bell pepper together. Place cabbage, beef mixture and remaining ingredients together in a large pot to heat through. Serve.