Ingredients
Scale
- 1 lb lean ground beef (90/10 or 85/15)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 small head of green cabbage (about 2 lbs), chopped into 1-inch pieces
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 6 cups beef broth (low sodium preferred)
- 1 cup cooked white rice (long-grain or Jasmine)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar (optional, for traditional sweetness)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef and cook until it is no longer pink, breaking it apart with a wooden spoon as it browns. Once cooked, drain the excess grease from the pot. Add the diced onions and cook for about 5 minutes until they become translucent and soft. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Add the chopped cabbage, diced tomatoes (with their juices), tomato sauce, and beef broth to the pot. Stir in the Worcestershire sauce, brown sugar, thyme, and smoked paprika. Season generously with salt and pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 30 to 35 minutes, or until the cabbage is tender and the flavors have melded together beautifully.
- Once the cabbage is soft, stir in the pre-cooked white rice. Let the soup sit on low heat for another 5 minutes to ensure the rice is heated through and has absorbed some of the savory broth. Taste the soup and adjust the seasoning with more salt or pepper if needed. Ladle the hot soup into deep bowls and garnish with a sprinkle of fresh parsley. Serve immediately with a side of crusty rye bread or a dollop of sour cream.
- Cook Time: 60 minutes