A good stew should be filling and fulfilling, so by that logic, Mom’s Polish Stew is an exceptional stew! The rice is tender, the beef is juicy and savory, the tomato sauce is rich and sweet, and the cabbage is hearty. All of which is brought together to create a flavor even greater than the sum of its already pretty amazing parts! Mom’s Polish Stew really knows how to your warm your heart and sate your hunger!
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 cup converted rice, uncooked
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (24-ounce) jar meatless spaghetti sauce
- 2 (10.75-ounce) cans condensed tomato soup, undiluted
- 1 cup water
- 1/2 teaspoon sugar
- 1 medium head cabbage, chopped
Directions
Step 1 –In a large skillet, cook the beef and the onion over medium heat, while crumbling the beef, until the meat is no longer pink, about 5-7 minutes.
Step 2 –Drain the fat from the skillet.
Step 3 –Stir in the rice, the salt, and the pepper.
Step 4 –In a large bowl, combine the spaghetti sauce, the tomato soup, the water, and the sugar.
Step 5 –In a 5-quart slow-cooker, layer 1/3 of the sauce mixture, 1/2 of the beef mixture, and 1/3 of the cabbage.
Step 6 –Repeat the layers using 1/2 of the remaining sauce, all of the remaining beef mixture, and 1/2 of the remaining cabbage.
Step 7 –Top with the remaining sauce and the remaining cabbage.
Step 8 –Cover and cook on low until the cabbage and the rice are tender, about 6-8 hours.
Step 9 –Serve.
