Serves 8
2 tbsp. (25 ml) butter or vegetable oil
2 large cooking onions, chopped
3 cloves garlic, minced
1 rib celery, diced
1 lb. (500 g) lean ground beef
1 28-oz. (796 ml) can diced plum tomatoes
1 48-oz. (1.5L) can tomato juice
4 to 6 c. (1 to 1.5L) shredded green cabbage
1/2 c. (125 ml) long grain rice
3 tbsp. (45 ml) finely chopped fresh dill
1/2 tsp. (2 ml) caraway seeds
salt and pepper to taste
1. In a stock pot, heat the butter or oil over medium heat. Cook the onions until soft. Add the garlic and celery. Cook until celery is just tender.
2. Add the ground beef, breaking it up with a spoon. Cook until no longer pink.
3. Stir in tomatoes in their juice and tomato juice. Bring to a simmer and add the cabbage, rice, dill and caraway seeds. Cook until the cabbage and rice are tender. If the mixture becomes too thick, add more water.
4. Season with salt and pepper to taste.
