Step 1

white rice may be substituted

Step 2

**Rich stock in the amount of 2 1/2 cups may be substituted, however, OMIT THE WATER then. If you like a tomato base, you can substitute 1 can (8 oz) of tomato sauce and 1.5-2 cups of water for the stock/water. If you do this, you may have to add more water if the rice is not cooked–I did not test it with this.

Step 3

Heat a large heavy skillet over medium-high heat.

Step 4

Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat.

Step 5

Add the 2 tubs of stock gel and the water. Bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage.

Step 6

Reduce heat to simmer. Cover and cook for 35-45 minutes or until rice is done and water is absorbed. I would caution checking the water periodically and adding water as necessary so that the rice cooks–brown rice can be tricky this way. Even if you add too much water, the brown rice will absorb it eventually. As I mentioned, white rice may be substituted, and it has a shorter cook time.

Step 7

Dish is done when rice is cooked and all water is absorbed. Serve with a dollop of sour cream on top.