Ingredients
The following ingredients have 4 Servings
- 1 teaspoon olive oil
- 1 pound lean ground beef
- ½ teaspoon salt (or to taste)
- freshly ground black pepper to taste
- 1 cup diced white or yellow onion
- 1 teaspoon minced garlic
- 5 cups coarsely chopped green cabbage
- 2 carrots (peeled and diced)
- 5 cups low-sodium beef broth
- 14 ounce can diced tomatoes
- 16 ounce can tomato sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ cup uncooked long grain white rice
- 1 bay leaf
- 2 tablespoons chopped parsley for garnish (optional)
Instruction
- In a large pot or Dutch oven heat the olive oil over MEDIUM-HIGH heat. Add the ground beef, onion and garlic. Season with salt and pepper, to taste. Cook, stirring to break up the ground beef, for about 4 to 5 minutes or until cooked through and no longer pink. Drain the grease from the pot and return it to the heat.
- Add the cabbage, carrots, beef broth, diced tomatoes, tomato sauce, ketchup, Worcestershire sauce, brown sugar, thyme, rice, and bay leaf and bring to a boil. Cover, reduce the heat to LOW and simmer for 30 minutes or until the carrot and rice are tender, stirring a couple of times during cooking.
- At the end of the cooking time, remove and discard the bay leaf. Stir in the parsley and taste and season with additional salt and pepper, if desired.
