This Somerset pork chop dish was offered to me by a great friend in the English town of St. Anne’s in Lancashire, and I had to try it. With you, I wanted to share it.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 medium carrots, or more to taste, peeled and sliced
- 2 stalks celery, chopped
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 2 tablespoons tomato paste
- 3 cloves garlic, chopped
- salt and ground black pepper to taste
- 4 cups beef broth
- 1 cup long grain rice, rinsed and drained
- 1 medium head cabbage, coarsely chopped
- 2 large bay leaves
Instructions
- Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.
- Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil.
- Stir in cabbage and bay leaf. Cover and simmer until cabbage is tender, 20 to 30 minutes.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 734 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |