Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 medium head green cabbage (900g), chopped into 1-inch pieces
  • 28 oz crushed tomatoes
  • 8 oz tomato sauce
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1.5 cups long grain white rice, pre-cooked

Instructions:

  1. Place the ground beef in the skillet over medium high heat. Break it apart with a wooden spoon until browned and no longer pink.
  2. Add the diced onion to the beef fat. Cook for 5 minutes until translucent and fragrant.
  3. Toss in the minced garlic. Stir for 1 minute until the aroma hits you—don't let it burn!
  4. Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the pan to release those brown bits.
  5. Stir in the crushed tomatoes, tomato sauce, brown sugar, salt, and pepper.
  6. Pile the chopped cabbage into the pot. It will look like too much, but it shrinks!
  7. Cover the pot and lower the heat. Cook for 20-25 minutes until cabbage is tender but not mushy.
  8. Add the pre cooked rice to the mix. Stir gently until the rice is heated through and coated.
  9. Turn off the heat. Let it sit for 5 minutes until the sauce thickens slightly.