Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- Salt to taste
- Freshly ground black pepper to taste
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 4 cups chopped green cabbage
- 2 medium carrots peeled, quartered, and sliced
- 4 cups low-sodium beef broth
- 24 ounces tomato sauce
- 2 teaspoons Worcestershire sauce
- ½ cup uncooked long-grain white rice
- 2 bay leaves
- 2 tablespoons light brown sugar
- Fresh parsley chopped, for garnish
Instructions
- Add olive oil to a large pot over medium-high heat. Once the oil is shimmering, add the ground beef and season with salt and pepper. Cook until the beef is browned and crumbled, about 5-6 minutes.
- Add the diced onion and minced garlic to the beef. Sauté for about 2 minutes until the onion softens. Then add the chopped cabbage and sliced carrots, cooking for an additional 3 minutes.
- Pour in the beef broth, tomato sauce, and Worcestershire sauce. Stir in the uncooked rice, bay leaves, and brown sugar. Bring the mixture to a simmer and cook for 25-30 minutes until the rice and vegetables are tender.
- Remove the bay leaves and adjust salt and pepper if needed. Serve the soup hot, garnished with parsley.