Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 small head cabbage chopped into bite-sized pieces
- 1 can diced tomatoes (14 1/2 ounces) with juice
- 1 can tomato sauce (8 ounces)
- 1 1/2 cups low-sodium beef broth
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 pinch allspice
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 cup white rice uncooked
- Fresh parsley chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat oil over medium heat. Add the lean ground beef and cook until browned, breaking it into crumbles, about 8-10 minutes. Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and chopped cabbage. Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Season with chili powder, paprika, dried oregano, dried thyme, allspice, salt, and pepper.
- Bring the mixture to a simmer and let it cook until the cabbage becomes tender, about 25-35 minutes.
- Add the Worcestershire sauce and uncooked white rice to the pot. Stir well and cover. Allow the mixture to simmer until the rice is cooked and has absorbed most of the liquid, about an additional 15-20 minutes.
- Taste and adjust seasonings if needed. Garnish with chopped fresh parsley. Serve immediately.
