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Ingredients
2 tbsp extra-virgin olive oil- 1 ½ lb 90% lean ground beef
- 1 medium yellow onion, finely chopped
- 2 medium carrots, thinly sliced
kosher salt
ground black pepper- 6 cloves garlic, minced
- 29 oz canned fire-roasted diced tomatoes
- 6 cups chopped cabbage about 1 lb
- 4 cups low-sodium beef broth
- ½ cup uncooked long-grain white rice
5 tsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tbsp packed light brown sugar- 2 tsp sweet paprika
1 ½ tsp dried oregano
1 cup water- 2 tbsp chopped fresh parsley plus torn leaves for serving
Instructions
- Heat the oil over medium heat. Cook the beef, onion and carrots for about 8 minutes, breaking up the beef as it browns. Season with salt and pepper, then cook the garlic with the mixture for 1 minute.
- Add tomatoes, cabbage, broth, rice, Worcestershire, vinegar, brown sugar, paprika, oregano and water. Season, bring to a boil and reduce to a simmer.
- Cook, stirring occasionally, for about 20 minutes or until the rice and vegetables are tender. Stir in the parsley.
Notes
Cut the cabbage into spoon-sized pieces before adding it to the broth.
Adapted from Laura Rege, Delish.
