|Cabbage Patch Stew|
I love brussel sprouts, when I was a little girl, I thought they were cute little, baby cabbages. They're not a very popular vegetable. I can't understand why, they go great with almost anything, steak dinner, Italian meatloaf, in a pot of soup.
I'm always trying to find ways, to use these little super-veggies (nutrients).
Combining brussel sprouts,and tomatoes, (Both are very high in vitamin-C) Makes this a highly nutritious meal, loaded with several anti-oxidants.
For the meatballs:
2lbs. ground chuck
1cup Italian style bread crumbs
Combine and roll into small meatballs. Drop them in boiling water for 15-minutes. Drain, set aside.
For the stew:
1 diced onion
1tsp. minced garlic
1 rib celery-diced
1 green bell pepper-diced
Two-29oz. cans of petite diced tomatoes
2 bags of frozen brussel sprouts-( I cooked them whole, but I'll halve them next time.)
2cups cooked rice
Make the meatballs, drain and set aside.
Heat the oil, on medium, in a 4quart pot.
Add the onion, garlic, celery, and bell pepper. Cook until the onions are soft.
Add the tomatoes brussel sprouts, salt, pepper, basil,and sugar. Simmer about 25-30 minutes, until the sprouts are tender. stir in the cooked rice, then fold in the meatballs. cook 5 minutes more, and serve.