Squash and Napa Stew with Rice

2 cups zucchini or summer squash

1 napa cabbage

1/2 lb ground beef (optional)

1 ounce olive oil

¼ cup garlic scapes

1 tsp onion powder

1 tsp garlic powder

2 tsp iodized salt

1 cup beef stock

2 tsp Worchester sauce

½ tsp black pepper

1 tsp cumin

1 tsp curry powder

1 – 12 oz can diced tomatoes

3 bay leaves

Slice the zucchinis in half-moons and shred the napa cabbage.

Put olive oil in the pan over medium-high heat.

Add ground beef and garlic scapes to the pan with onion powder and garlic powder and cook until just starting to brown.

 Mix the remaining ingredients in a pan and let it simmer for 10-15 minutes or until tender.

 Serve with rice.