Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • Salt and ground black pepper to taste
  • 1 small onion finely diced
  • 4 cloves garlic, minced
  • 4 cups coarsely chopped green cabbage
  • 2 carrots, peeled and diced
  • 4 1/2 cups beef broth
  • 1 (28-ounces) can crushed tomatoes
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 cup uncooked long grain 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 and season with salt and pepper to taste.
  • Cook the ground beef, breaking up the meat with a wooden spoon for about 4 to 5 minutes or until cooked through and no longer pink. Drain any excess fat, if needed.
  • Add the onion and cook for 2 - 3 minutes. Add the garlic and cook for about a minute or until fragrant.
  • Add the cabbage, carrots, beef broth, crushed tomatoes, ketchup, Worcestershire sauce, thyme, rice, and bay leaf and bring to a boil. Lower the heat, and season to taste.
  • Cover and simmer for 20 to 25 minutes or until the rice is tender, stirring a couple of times during cooking. Remove the bay leaf and discard.
  • Garnish with chopped parsley and serve.