Serves:10

Warms the belly and soothes the soul, just like momma used to make it, back home on the farm.

Ingredients:

	2 lbs extra lean ground beef (900 gr)
	2 medium onions, chopped
	2 cloves garlic, crushed
	1 small head green cabbage, coarse slice
	1 26 0z can (796ml) tomatoes
	6 Cups beef stock
	1 1/2Tsp salt
	1 Tsp dried oregano
	1/4 Tsp crushed red pepper flakes
	1 18 oz can (540ml) white kidney beans
	1 Cup grated parmesan or romano cheese

Method:

In a large pot, brown the beef then add the onions and garlic and cook until onions clear and the beef is well browned. Use a slottedspoon to remove beef mixture then add cabbage to the drippings and cook over medium heat, stirring frequently until the cabbage is tender. Drain excess fat then add beef mixture to cabbage. Add tomatoes, stock, salt, oregano, and pepper flakes. Bring to a boil, reduce heat and simmer for 30 minutes. Skim off any fat that comes to the surface then add beans and 1/2 the cheese. Heat thoroughly, don't boil, then serve. Top each serving with the remaining cheese.