Ingredients
Scale
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium head of green cabbage, chopped into 1-inch pieces
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 cups cooked white rice
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the ground beef and diced onion to the pot. Cook until the beef is browned and the onions are soft. Drain any excess fat if needed.
- Add the minced garlic and cook for 1 minute until you smell the aroma.
- Stir in the chopped cabbage, diced tomatoes, tomato sauce, and beef broth.
- Add the brown sugar, salt, black pepper, and smoked paprika. Stir well to combine all ingredients.
- Bring the soup to a boil, then turn the heat down to low.
- Cover the pot and let it simmer for about 30 to 40 minutes. The cabbage should be very tender.
- Stir in the cooked white rice and let it heat through for 5 minutes.
- Taste the soup and add more salt or pepper if you like.
- Serve hot in large bowls.
- Cook Time: 50 minutes