Ingredients
1 lb ground beef (or ground pork, for richer flavor)
1 small onion, finely chopped
3 cloves garlic, minced
1/2 head of green cabbage, roughly chopped
1 can (14.5 oz) diced tomatoes (with juice)
1 can (15 oz) tomato sauce
4 cups beef broth (adjust to desired consistency)
1/2 cup uncooked rice (or substitute with cauliflower rice for a low-carb option)
1 large carrot, sliced
2 tbsp Worcestershire sauce
Salt and pepper, to taste
1 tsp paprika (optional)
1 bay leaf
Fresh parsley or dill, chopped (for garnish)
Instructions
Brown the Meat: In a large pot, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
Add Aromatics: Stir in the onion and garlic, cooking until the onion softens and becomes translucent.
Add Vegetables and Seasoning: Add the chopped cabbage, diced tomatoes, tomato sauce, beef broth, carrot, Worcestershire sauce, salt, pepper, paprika (if using), and bay leaf. Stir to combine.
Simmer and Add Rice: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Add the uncooked rice, cover, and simmer for another 25-30 minutes, until the rice and vegetables are tender.
Adjust Seasoning: Taste and adjust seasonings as needed. Remove the bay leaf.
Serve: Ladle the soup into bowls and garnish with fresh parsley or dill.