Ingredients
Scale
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon light brown sugar
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 14–16 ounces tomato sauce
- 28–30 ounces diced tomatoes
- 6 cups beef stock
- 1 medium head of cabbage, roughly chopped (about 8 cups)
- 1 cup rice, uncooked
- ½ teaspoon kosher salt (adjust to taste)
- 1 tablespoon white wine vinegar
Instructions
- In a large pot over medium-high heat, cook and crumble the ground beef. Sprinkle with chili powder, garlic powder, black pepper, and brown sugar while cooking.
- When beef is nearly cooked, add onion and garlic. Cook for a few minutes until onions soften.
- Add tomato sauce, diced tomatoes, beef stock, cabbage, and rice. Bring to a simmer and cook for 20-25 minutes until rice is tender.
- Season with salt to taste. Stir in vinegar before serving.
Notes
- Adjust salt to your preference.
- For extra flavor, use homemade beef stock.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg