Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 16 ounces Ground beef (Use lean 90 to 95%)
  • 1 Medium sized yellow onion (finely diced)
  • 2 teaspoons garlic (minced)
  • 4 cup green cabbage (coarsely chopped)
  • 2 carrots (washed, quartered and sliced)
  • 4 cups beef broth
  • 24 ounces tomato sauce (3(8-ounce cans))
  • ½ cup long grain rice (uncooked)
  • 1 bay leaf
  • 3 Tablespoons brown sugar
  • 2 Tablespoons Italian parsley (chopped)
  • Kosher salt and Black pepper

Instruction

  • In a large Dutch oven or soup pot, heat the olive oil over medium-high heat.
  • Add the ground beef and season with the Kosher salt and black pepper to taste.
  • Cook the beef until it is browned, about 4-5 minutes, breaking up the meat with a silicone spatula.
  • Add the diced onion and minced garlic. Cook for an additional 2-3 minutes.
  • Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar to the soup pot.
  • Season with salt and pepper to taste.
  • Bring to a simmer and cook for 25 minutes or until rice is tender.
  • Remove and discard bay lear.
  • Sprinkle with chopped Italian parsley and serve.