Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 small head green cabbage (approx. 2 lbs), cored and chopped into 1-inch pieces
  • 2 large carrots, peeled and sliced into rounds
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 6 cups low-sodium beef broth
  • 1.5 cups cooked white rice
  • 2 tbsp apple cider vinegar
  • 1 tbsp light brown sugar
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it into small crumbles. Sauté until browned and a crust forms. Drain excess fat, leaving approximately 1 tablespoon in the pot.
  2. Reduce heat to medium. Add the diced onions and carrots. Cook for 5 minutes until onions are translucent. Stir in the minced garlic and smoked paprika, toasting for 60 seconds.
  3. Add the chopped cabbage, diced tomatoes (with juices), tomato sauce, and beef broth to the pot. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the cabbage and carrots are tender.
  5. Stir in the cooked rice, apple cider vinegar, and brown sugar. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes to allow flavors to meld.
  6. Garnish with fresh parsley before serving.