Ingredients
Scale
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 small head of green cabbage, chopped into bite-sized pieces (about 6–8 cups)
- 2 medium carrots, peeled and sliced into rounds
- 6 cups beef broth (halal-certified)
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup cooked white rice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the ground beef to the pot. Cook until it is browned and no longer pink, breaking it apart with a wooden spoon as it cooks.
- Add the diced onion and sliced carrots to the pot. Sauté for about 5 minutes until the onion becomes translucent and the carrots begin to soften.
- Stir in the minced garlic and cook for just one minute until you can smell it.
- Add the chopped cabbage to the pot. It might look like a lot, but it will shrink down as it cooks.
- Pour in the beef broth, tomato sauce, and tomato paste. Stir well to combine all the ingredients.
- Add the oregano, smoked paprika, salt, and black pepper. Stir again to distribute the spices.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with a lid.
- Simmer the soup for about 30 to 40 minutes, or until the cabbage is very tender.
- Stir in the cooked white rice and let it heat through for about 5 minutes.
- Taste the soup and add more salt or pepper if needed. Serve hot with a sprinkle of fresh parsley on top.
- Cook Time: 50 minutes