• 2 lb lean ground chuck
  • 2 cups chopped onions
  • 1 cup choJambalayapped celery
  • 1 cup chopped bell pepper
  • 2 cloves chopped garlic
  • 2 quarts shredded cabbage
  • Two 10 oz cans diced tomatoes and green chili peppers
  • 3 beef bouillon cubes
  • 2 tbs vegetable oil
  • 1/2 cup water


Put oil in a heavy 5 quart pot. Add ground meat and stir until brown. Add bouillon cubes, onions, celery, garlic and bell pepper. Stir and cook for about 15 minutes. Add tomatoes, undrained and water. Cook for a few minutes then stir in cabbage. Lower fire to medium and cook stirring often. Put lid on pot and cook until cabbage is crisp tender. If mixture is too dry add a little hot water and adjust seasonings. Add cooked rice until mixture is moist.

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