Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 lbs green cabbage, cored and chopped into 1-inch ribbons
  • 29 oz diced tomatoes (two 14.5 oz cans)
  • 15 oz tomato sauce
  • 4 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup uncooked long-grain white rice
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Set a large Dutch oven or 6-quart stockpot over medium-high heat. Add the ground beef and diced onions. Break the meat into crumbles using a wooden spoon.
  2. Allow the beef to sit undisturbed for 3-4 minutes to develop a mahogany sear (the Maillard reaction). Once browned, stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the cabbage ribbons, diced tomatoes with their juices, tomato sauce, beef bone broth, and Worcestershire sauce to the pot. Stir to combine.
  4. Stir in the uncooked long-grain rice, smoked paprika, dried oregano, salt, and pepper.
  5. Bring the soup to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 20-25 minutes, or until the cabbage is tender and the rice is fully cooked.