Today it was 12 degrees. That's just rediculous! However, it's the perfect day to make a big pot of stew. I saw Rachael Ray start making a version of this one day, but I could not watch it because she's really begun to annoy me (yet I love her cookware - the orange pot, way cheaper than le creuset). So anyway, thank you for the idea, Rachael, but I went on my own with the method.
Stuffed Cabbage Stew
12 oz. 96% lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 28 oz. can crushed tomatoes
3 cups chicken stock
1 small head of green cabbage shredded
1 tbsp. penzeys italian herb blend
1 tbsp. salt
2 tsp. ground pepper
1/2 tsp. red pepper flakes
2 cups brown rice (i use boil in bag quick cooking)
Brown beef in a dutch oven over medium high heat. Drain off grease. Add onion, garlic and carrots, sautee for 5 minutes. Add chicken stock and scrape up the beef bits on the bottom of the pot. Add crushed tomatoes and seasonings. When it reaches a rolling boil, add cabbage and stir until it begins to wilt. Turn to low and simmer for an hour. After an hour, you may need more stock if the cabbage didn't give off enough water.
In a seperate pot, prepare the rice.
Spoon rice into a soup bowl and ladle stew on and around.
Serve with parmaggiano reggiano cheese.