SERIOUSLY, I Could Eat This Ground Beef & Cabbage All Winter 🍲❄️

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories, while water + bouillon is a cost-effective substitute.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein, while barley is often cheaper.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Crushed tomatoes are less processed, while canned tomatoes are usually less expensive.

Heat 2 tablespoons of olive oil over medium-high heat.

Add 1 lb of ground beef, season with salt and pepper, and cook until browned, about 6-7 minutes.

Add 1 finely diced yellow onion and cook for about 3 minutes until fragrant.

Mince 2 teaspoons of garlic and add to the pot, cooking for another 3 minutes.

Cut 2 carrots into quarters, yielding about 1.5 cups, and add to the pot.

Add a spoonful of tomato paste and cook for about a minute to caramelize.

Add 1 tablespoon of Worcestershire sauce and 1 teaspoon of soy sauce, scraping up brown bits from the bottom.

Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of dried thyme, and add 3 leveled tablespoons of cane sugar.

Add the chopped cabbage and carrots to the pot.

Pour in 24 oz of tomato sauce and 4 cups of beef broth.

Add 1/2 cup of rinsed long grain rice and tuck in 1 bay leaf, seasoning with salt and pepper to taste.

Bring the soup to a boil, then reduce to a gentle simmer, cooking uncovered for 25-30 minutes until rice is tender.

Remove the bay leaf and sprinkle in minced parsley and fresh dill if desired.

Finish with a splash of lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level: