Ingredients
Units
Scale
- 1 tablespoon olive or avocado oil
- 1 1/2 pounds 85% ground beef (grass-fed, if possible)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 medium head of cabbage, cored and coarsely chopped
- 1 28–ounce can crushed tomatoes
- 6 cups beef stock or broth
- 1 bay leaf
- 1 teaspoon dried dill weed
- 2 teaspoons paprika
- Dash of Worcestershire sauce
- 1/2 cup uncooked rice
- Salt and Pepper
Instructions
- In a large stock pot or Dutch oven, heat oil over medium heat. Add ground beef, onion, and bell peppers. Season with a big pinch of salt and pepper. Cook until beef is browned and cooked through and and vegetables are soft and slightly golden.
- Add chopped cabbage, tomatoes, stock, bay leaf, dill, paprika and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 45 minutes, or until cabbage is just tender.
- Add rice and simmer for another 30 minutes.
- Season to taste with salt and pepper.
- Prep Time: 0 hours
- Cook Time: 0 hours