Description
Ground beef, cabbage and uncooked rice simmered in a lightly sweet-tart tomato broth.
Ingredients
Scale
- 1 tablespoon Olive oil
- 1 pound Lean ground beef
- 1 medium onion Yellow onion, diced
- 3 cloves Garlic, minced
- 6 cups Green cabbage, chopped into bite-size pieces
- 28 ounces No-salt-added crushed tomatoes
- 15 ounces Plain tomato sauce
- 4 cups Low-sodium beef broth
- 1/2 cup Uncooked long-grain white rice, rinsed
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Light brown sugar
- 1 teaspoon Sweet paprika
- 1/2 teaspoon Fine salt
- 1/2 teaspoon Black pepper
Instructions
- Heat 1 tablespoon olive oil in a 6-quart pot over medium heat. Brown 1 pound lean ground beef with 1 diced onion, breaking it into small pieces, about 8–10 minutes. Confirm ground beef reaches 160 F (71 C); drain excess fat if needed. Stir in 3 minced garlic cloves for 30 seconds.
- Add 6 cups chopped green cabbage and stir 3–4 minutes until it starts to soften. Pour in 28 ounces crushed tomatoes, 15 ounces plain tomato sauce and 4 cups low-sodium beef broth.
- Stir in 1/2 cup rinsed uncooked long-grain white rice, 1 tablespoon cider vinegar, 1 tablespoon brown sugar, 1 teaspoon sweet paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a steady boil, then reduce to a gentle covered simmer.
- Simmer about 25–30 minutes, stirring occasionally, until rice is fully tender and cabbage soft but not disintegrated. If the soup becomes too thick as rice absorbs liquid, add measured hot broth or water and record the amount in a test; do not call cooked rice interchangeable with the raw half-cup amount.
- Taste a fully cooked spoonful and adjust seasoning only after testing the base. Divide into 8 working bowls. Cool leftovers promptly in shallow containers and reheat soup thoroughly to a boil and 165 F (74 C) before serving.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Working estimate: 20-minute chopping and 45-minute combined browning/simmer; long-grain rice and cabbage tenderness control finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: One eighth of the finished pot; actual volume and rice absorption pending