Ingredients

The following ingredients have 7 Servings
  • 4 slices bacon, chopped
  • 1 lb. ground beef
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups coarsely chopped green cabbage ((about ½ of a medium head))
  • 4 cups beef broth
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can petite diced tomatoes, not drained
  • 2 tablespoons brown sugar
  • 1 bay leaf
  • 2 cups cooked white rice
  • Kosher salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instruction

  • In a large pot over medium-high heat, cook bacon until crispy, about 6-8 minutes. Use a slotted spoon to remove bacon to a plate; reserve drippings in the pot.
  • Add ground beef to the pot and cook over medium-high heat, breaking up the meat with a wooden spoon, until meat is no longer pink, about 5 minutes. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Add the tomato paste and cook, stirring constantly, for 1 more minute.
  • Stir in the cabbage, beef broth, tomato sauce, tomatoes, brown sugar and bay leaf. Bring to a boil; reduce heat to low, and simmer until the cabbage is tender, about 15-20 minutes.
  • Stir in the rice, season with salt and pepper to taste, and simmer for about 5 more minutes. Remove from heat, discard bay leaf, and stir in parsley. Ladle into bowls and garnish each bowl with reserved bacon.