1 lb ground chuck                               1 20-oz can tomatoes,
   (or lean ground beef)                           including juice
 1 c chopped onion                               1 small bay leaf
 1 large clove garlic, chopped                   1/2 tsp dried thyme
 1 1/2 quarts water                              1/4 tsp dried basil
 1 c cubed potatoes                              1 Tbsp salt
 1 c sliced carrots                              1/8 tsp pepper
 1 c diced celery                                1/4 c uncooked rice
 1 c shredded cabbage                            Grated Parmesan cheese
         In a large kettle, cook beef with onion and garlic until slightly 
 brown.  Add water, potatoes, carrots, celery, cabbage, and tomatoes; 
 bring mixture to a boil.  Add bay leaf, thyme, basil, salt and pepper; 
 stir.  Sprinkle rice on top.  Reduce heat, cover and simmer one hour.  
 Remove bay leaf.  Sprinkle with Parmesan cheese and serve.  </pre>
 Source: Stilwell/Stanley Sun Newspaper (KS)
 Makes: 6 to 8 servings.