Ingredients
Scale
- 1½ lbs (680g) ground beef
- 1 large head green cabbage, chopped (about 6–8 cups)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup uncooked long-grain white rice (or parboiled for firmer texture)
- ½ cup water or beef broth
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt & black pepper to taste
- Optional: ¼ cup chopped fresh parsley
Instructions
- Brown meat: In a large pot or Dutch oven, cook ground beef over medium heat until no longer pink. Drain excess fat.
- Sauté aromatics: Add onion; cook 3–4 minutes until soft. Stir in garlic; cook 30 seconds.
- Add cabbage: Stir in chopped cabbage. Cook 5–7 minutes, stirring occasionally, until slightly wilted.
- Build sauce: Add tomato sauce, diced tomatoes, rice, water/broth, brown sugar, Worcestershire, paprika, salt, and pepper. Stir well.
- Simmer:
- Stovetop: Cover and simmer on low 35–45 minutes, until rice is tender and cabbage is soft.
- Oven: Transfer to a covered casserole; bake at 350°F (175°C) for 45–60 minutes.
- Finish: Stir gently. Taste and adjust seasoning. Sprinkle with parsley if desired.
💡 Pro Tips:
– For softer cabbage, briefly blanch it before adding.
– Use parboiled (converted) rice to prevent mushiness during long cooking.
– Make it low-carb: Swap rice for riced cauliflower (add in last 15 minutes).
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr
Servings: 6 | Calories: 290 | Net Carbs: 26g | Fats: 14g | Protein: 18g
Servings: 6 | Calories: 290 | Net Carbs: 26g | Fats: 14g | Protein: 18g