Cabbage Stew

1 medium head cabbage shredded in food processor
1 lb ground beef (turkey or pork)
1 cup cooked rice
1 cup tomato sauce
1 1/2 cup broth or water
1 cup mushrooms chopped (optional)
1 medium onion sliced or chopped
1 red or green bell pepper chopped
1 tsp Worcestershire sauce (optional)
1/3 cup chopped mixed herbs (parsley, dill, cilantro)
1 tsp dry basil
olive oil
salt and pepper


Heat oil in a Dutch oven pot and add onions. Let them get a little brown on the edges. Add ground beef, mushrooms, dry basil, salt and pepper and cook until the meat gets nice and brown. (If you are using pork sausage, no need to season the meat). Add the cabbage to the pot and stir a few times until the cabbage shrinks and gets moist.
Put the remaining ingredients, except for the herbs, into the pot, cover and let it cook until the cabbage is tender but still a little crunchy. Finish it off with the fresh chopped herbs.


Serves 6-8