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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Why its called a chowder, I don't know. It's not thick like a chowder and it's not white, but the cabbage seems to give it its texture and flavor. Ingredients:
1/2 lb ground chuck |
1 tablespoon vegetable oil |
4 carrots, sliced |
2 cups chopped celery |
1 small cabbage, chopped |
5 cups water |
3 beef bouillon cubes |
1 cup uncooked rice |
1 bay leaf |
2 (1 lb) cans tomatoes, broken up |
2 tablespoons salt |
Directions:
1. Sauté meat in dutch oven until brown.
2. Add remaining ingredients bring to a boil. Lower heat and simmer for 45 minutes or until vegetable are tender.
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