1 lb ground chuck 1 20-oz can tomatoes, (or lean ground beef) including juice 1 c chopped onion 1 small bay leaf 1 large clove garlic, chopped 1/2 tsp dried thyme 1 1/2 quarts water 1/4 tsp dried basil 1 c cubed potatoes 1 Tbsp salt 1 c sliced carrots 1/8 tsp pepper 1 c diced celery 1/4 c uncooked rice 1 c shredded cabbage Grated Parmesan cheese In a large kettle, cook beef with onion and garlic until slightly brown. Add water, potatoes, carrots, celery, cabbage, and tomatoes; bring mixture to a boil. Add bay leaf, thyme, basil, salt and pepper; stir. Sprinkle rice on top. Reduce heat, cover and simmer one hour. Remove bay leaf. Sprinkle with Parmesan cheese and serve. </pre> Source: Stilwell/Stanley Sun Newspaper (KS) Makes: 6 to 8 servings.
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