Ingredients
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2 lbs leanest ground beef
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1 bell pepper, chopped
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2 tablespoons garlic, minced
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2 teaspoons dried basil
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2 bay leaves
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2 tablespoons chopped fresh parsley
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2 (10 ounce) cans Rotel Tomatoes
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2 (28 ounce) cans crushed tomatoes
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2 quarts chicken stock (unsalted)
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1 large head of cabbage, chopped
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salt
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cooked rice (I prefer Jasmine Rice)
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2 onions, chopped
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fresh ground pepper
Instructions
- In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.
- All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.
- Cook medium low for about 30 minutes, stirring occasionally
- Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.
- Serve over cooked rice.