Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 medium head green cabbage (approx. 2 lbs), chopped into 1-inch ribbons
  • 6 cups beef bone broth
  • 15 oz plain tomato sauce
  • 14.5 oz diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup uncooked long-grain white rice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions:

  1. Place a 6-quart Dutch oven over medium-high heat. Add the ground beef and cook until deeply browned and no longer pink, breaking the meat into small crumbles. Drain all but 1 tablespoon of the rendered fat.
  2. Add the diced onions and green bell peppers to the beef. Sauté for 5 minutes until the onions are translucent and the peppers have softened.
  3. Stir in the tomato paste, minced garlic, dried oregano, and smoked paprika. Cook for 2 minutes, stirring constantly to caramelize the tomato paste.
  4. Add the chopped cabbage, beef bone broth, tomato sauce, diced tomatoes, brown sugar, and bay leaves. Stir well to combine.
  5. Stir in the uncooked long-grain white rice. Bring the mixture to a gentle boil.
  6. Reduce heat to low, cover the pot, and simmer for 30-40 minutes until the cabbage is tender and the rice is fully cooked.
  7. Remove the bay leaves. Stir in the apple cider vinegar and season with salt and black pepper to taste. Serve hot.