Stuffed Cabbage Stew
Miz Helen's Kitchen
Ingredients
2 pounds ground chuck, browned
1 onion, chopped
4 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 cup uncooked long grain rice
12 cups cabbage, large chop
2 teaspoon thyme
2 teaspoon oregano
2 teaspoons cider vinegar
2 cups V-8 juice
2 cups spicy V-8 juice
2 cups beef broth
salt and pepper to taste
Directions
In a heavy stock pot, brown the ground chuck and add the onion and garlic. Cook until the onion is clear and the meat is browned.
Add the tomato paste and then add the diced tomatoes and the rice.
Cook for 5 minutes, stirring constantly.
Stir in the thyme, oregano, and cider vinegar.
Add the juices and the beef broth, stirring well.
Cover and cook on medium until the cabbage is tender. Reduce the heat to low and cook for 30 minutes.
Remove the covered pot from the heat and let the cover stay on the pot and set aside for 20 minutes before serving.
Serve hot and enjoy!