• olive oil
• 1 ½ lbs ground beef
• salt and pepper
• 1 yellow onion, chopped
• 2 large carrots, chopped
• 5 c packed chopped cabbage
• 3 cloves minced garlic
• beef broth
• 3 8 oz cans tomato sauce
• 2 14.5 oz cans diced tomatoes
• 2 T light brown sugar
• 1 T Worcestershire sauce
• 1 ½ t paprika
• 1 t oregano
• ¾ t thyme
• 2 bay leaves
• ¾ c long-grain white rice
• lemon juice
• chopped fresh parsley

Heat oil in dutch oven. Add beef, salt and pepper. Brown. Remove from dutch oven

Sauté onion and carrots. Add cabbage and sauté some more. Add garlic and a bit more sautéing.

Add broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Bring to boil. Add rice.

Reduce to bare boil and cover pot. Cook until rice is done, approximately 25 minutes.

Thin broth, if necessary. Add lemon juice and parsley.

Preparation time: 10 minutes
Cooking time: 35 minutes

Cooking Classy