Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small head green cabbage, chopped into 1-inch pieces
  • 1 cup uncooked long-grain white rice
  • 2 cans (14.5oz each) diced tomatoes
  • 1 can (8oz) tomato sauce
  • 6 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a Dutch oven or large stock pot over medium-high heat. Add ground beef and cook until browned and caramelized, breaking it into small crumbles. Drain excess fat, leaving about one tablespoon.
  2. Stir in the diced onion and sauté for 3-5 minutes until translucent. Add minced garlic and cook for 60 seconds until fragrant.
  3. Add the chopped cabbage, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, thyme, brown sugar, salt, and pepper. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for 20 minutes, or until the cabbage is tender.
  5. Stir in the uncooked rice. Cover and simmer for an additional 15-20 minutes until rice is tender and broth has thickened.
  6. Stir in lemon juice just before serving to brighten the flavors.