1 lb. lean ground beef
1 lg. onion, chopped
4 stalks celery, sliced
2 lg. carrots, cut
1 parsnip, peeled, cut
1 sm. head Chinese cabbage, sliced
2 c. beef broth
1/3 c. uncooked rice
1 tsp. salt
1/2 tsp. oregano leaves
1/2 tsp. fresh parsley

Put ground beef and onion into a heavy pot or Dutch oven. Brown over medium heat, stirring. Add celery, carrots, parsnip and cabbage. Cook until meat is no longer pink and vegetables have begun to get tender, about 5 minutes. Add broth, rice, salt and oregano. Stir. Cover and simmer for 20 minutes. Serve garnished with parsley.