Table of Contents
Table of Contents
Ingredients
#- 1 medium onion
- 2 cloves garlic
- 1 pound green cabbage
- 2 medium carrots
- 1 tbsp olive oil
- 1 pound ground beef
- 1-1/2 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
- 32 ounces beef broth
- 1 can diced tomato
- 8 oz tomato sauce
- 1 cup water
- 2 tbsp brown sugar
- 1 tbsp worcestershire sauce
- 1 tsp apple cider vinegar
- 1 bay leaf
- 1/2 cups white rice
- 2 tbsp fresh parsley
Directions
#- Dice medium onion, mince garlic and place both in the same bowl.
- Core and chop green cabbage into 1-inch pieces.
- Peel and dice medium carrots and place both into a second bowl.
- Heat olive oil in a large pot or dutch oven over medium-high heat until
shimmering.
- Add the onion and garlic, ground beef and paprika. Then add salt, pepper and
cook, breaking up the meat until the beef is cooked, about 10 minutes.
- Add beef broth and scrape up the browned bits from the bottom of the pan with
a wooden spoon.
- Add diced tomato, water, brown sugar, worcestershire sauce, apple cider
vinegar and a bay leaf. Stir to combine and bring to a boil over high heat.
- Add the cabbage, carrot and white rice. Reduce the heat to maintain a simmer
and cook, stirring occasionally, until the rice and cabbage are tender, about
30 minutes.
- Meanwhile coarsely chop fresh parsley.
- Discard the bay leaf. Taste and season the soup with more salt and pepper as
needed.