Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small head green cabbage (approx. 2 lbs), cored and chopped into 1-inch pieces
  • 1 cup long-grain white rice, uncooked
  • 14.5 oz canned diced tomatoes, undrained
  • 15 oz tomato sauce
  • 1.5 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in your large pot over medium high heat. Add the ground beef and cook 6-8 minutes until no pink remains and the meat is nicely browned.
  2. Stir in the diced onion. Cook for 4-5 minutes until the onion is translucent and soft.
  3. Add the minced garlic and cook for about 1 minute until you smell that sharp, sweet aroma. Do not let it turn dark brown or it will taste bitter.
  4. Toss in the chopped cabbage pieces. Sauté for 3-4 minutes until the cabbage begins to wilt and shrink slightly.
  5. Pour in the undrained diced tomatoes, tomato sauce, beef bone broth, and Worcestershire sauce. Stir well to combine.
  6. Stir in the smoked paprika, dried oregano, salt, and black pepper. This ensures the spices are distributed before the rice goes in.
  7. Sprinkle the uncooked white rice over the top and stir it into the liquid. Make sure most of the rice is submerged.
  8. Bring the mixture to a boil, then immediately turn the heat down to low. Cover tightly with a lid.
  9. Simmer for 18-22 minutes until the rice is tender and the liquid is mostly absorbed.
  10. Remove from heat and stir in the apple cider vinegar. Let the pot sit, covered, for 5 minutes before serving until the sauce thickens and the flavors meld.