Cabbage Roll Stew

1 lb ground beef
1 medium onion, chopped
1/2 head cabbage, chopped into large pieces
1/2 cup red wine
1 28 oz can crushed tomatoes
1 T brown sugar
1 T white vinegar
1/2 t salt
1 1/2 t whole caraway seeds
1 t garlic powder
1 T worcestershire sauce
1 T Italian seasoning

1 cup uncooked rice.
 
In large stockpot, brown meat and drain fat.  Add onion and cook 3 minutes until softened.  Add cabbage and wine - cook covered on med hi heat 5 minutes until cabbage wilts.  Add remaining ingredients except for rice.  Bring to boil.  Cover and reduce heat; simmer 30 minutes.  Meanwhile prepare rice according to package directions.  Combine with cabbage mixture.


This was originally a recipe I found that was titled "Unstuffed Cabbage Roll."  It appealed to me not only because I wouldn't have to go through the tedium of trying to make little packages of cabbage, but also because I find the rolls themselves a little difficult to eat.  This was a recipe that took all the flavors but a simple presentation.  I tweaked it to my liking, and finally decided it was no longer a "dish" but a "stew" once I had had my way with it.  Don't be afraid to make small tweaks, even to well known chef recipes.  Food should be how you like it, not how someone else says it should be.  If those two views coincide, sure, but don't be pinned down.