Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp olive oil
  • 1 1/2 lbs lean ground beef
  • Salt and freshly ground black pepper
  • 1 large yellow onion (, chopped (1 3/4 cups))
  • 2 large carrots (, chopped (1 1/4 cups))
  • 5 cups packed chopped cabbage ((16 - 19 oz))
  • 3 cloves garlic, (minced)
  • 4 cups low-sodium beef broth, (then more to thin if desired)
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 Tbsp* packed light brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 tsp dried paprika
  • 1 tsp dried oregano or 1 Tbsp chopped fresh
  • 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
  • 2 bay leaves
  • 3/4 cup dry long-grain white rice
  • 1 Tbsp fresh lemon juice
  • 1/3 cup chopped fresh parsley

Instruction

  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. 
  • Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pot. 
  • Add onion and carrots to pot and saute 2 minutes, then add cabbage and garlic and saute 3 minutes longer.
  • Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture. 
  • Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes. 
  • Stir in more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.