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

Slow-Cooker Lentil and Kielbasa Stew

1 lb lentils, rinsed and drained
1 or 2 cups of sliced kielbasa
10 cups chicken or beef stock or broth
1 lb carrots sliced
2 cups zucchini coarsely chopped
1 cup bell pepper coarsely chopped
1 onion chopped
1 can corn
2 cups spinach (fresh or 10 oz bag frozen)
2 TB minced garlic
2 TB dried Italian parsley or 1/2 cup fresh chopped Italian parsley
1 bay leaf
1 tsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp salt
Oil


In a big skillet heat oil and brown the kielbasa. Place lentils in slow-cooker, and add the stock or broth, and the rest of the ingredients. Cover and cook on low for 8-10 hours.

Makes 8 servings