Ingredients:

  • 1.5 lbs 80/20 lean ground beef
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 lbs green cabbage, cored and chopped into 1-inch pieces
  • 6 cups low-sodium beef stock
  • 28 oz canned diced tomatoes, undrained
  • 15 oz tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 0.75 cup long-grain white rice, uncooked
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Set a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and a dark crust forms. Drain all but 1 tablespoon of the excess fat.
  2. Lower the heat to medium. Add the diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the chopped cabbage, beef stock, diced tomatoes (with juice), tomato sauce, Worcestershire sauce, brown sugar, and apple cider vinegar.
  4. Add the uncooked white rice, smoked paprika, and dried oregano. Stir well to combine.
  5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the cabbage is tender and the rice is fully cooked.
  6. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.