Fall is here and all the cooking channels are starting to show recipes for stews and soups. The Backyard Produce box this week was full of veggies just made for a hearty stew as well. I had a small batch of Napa cabbage so decided to try and find something hearty to put it in. Think this mash up of recipes is a keeper. Joe loved it and we ate the pot ourselves! Sorry kids, no leftovers to share this week.
1 lb ground beef
1 large carrot, peeled and sliced
1 medium onion, peeled and diced
1 head Napa cabbage, washed and coarse chop
2 cups chicken broth
1 28 oz can of plum tomatoes, mashed
1/2 cup uncooked rice
3-4 cloves of garlic, grated
2 tbsp olive oil
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp mustard
2 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dill
1 tsp allspice
1/2 tsp chili flake or red pepper
salt and pepper to taste
Large dutch oven style pan is the best bet to make this a true one pot meal!
In bottom of pan, drizzle olive oil and brown and crumble the ground beef. Add carrots, onions and cabbage and cook for a few minutes. Once cabbage starts to wilt, sprinkle with the paprika, dill, allspice and chili flake. Stir well and cook about 5 minutes. Add in tomatoes, chicken broth, vinegar, brown sugar, mustard, and Worcestershire sauce. Grate in the garlic and mix. Bring to a boil, then let simmer for 30 minutes. Add the rice and cook for another 20 minutes. The rice will absorb up some of the liquid and thicken the stew!
Salt and pepper as needed.
I served this with saltine crackers, delicious!
This pot was enough for 4 large soup bowls.
