1 large onion (diced)
3 cloves garlic (minced)
1 pound lean ground beef
½ pound lean ground pork (or additional ground beef)
¾ cup uncooked long grain rice
1 medium head cabbage (chopped, core removed, about 8 cups)
28 ounces canned diced tomatoes (with juices)
2 tablespoons tomato paste
4 cups beef broth
1 ½ cups vegetable juice (such as V8)
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce
1 bay leaf
salt and black pepper (to taste)
Instructions
In a large pot, brown the onion, garlic, pork, and beef over medium-high heat. Drain excess fat.
Stir in the chopped cabbage and let cook until slightly softened, about 3 minutes.
Add in the diced tomatoes, tomato paste, beef broth, V8 or vegetable juice, uncooked rice, paprika, thyme, Worcestershire sauce, bay leaf, and salt and pepper to taste. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let simmer until the rice is fully cooked, approximately 25-30 minutes.
Remove bay leaf and serve.
Ingredients
1 large onion (diced)
3 cloves garlic (minced)
1 pound lean ground beef
½ pound lean ground pork (or additional ground beef)
¾ cup uncooked long grain rice
1 medium head cabbage (chopped, core removed, about 8 cups)
28 ounces canned diced tomatoes (with juices)
2 tablespoons tomato paste
4 cups beef broth
1 ½ cups vegetable juice (such as V8)
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce
1 bay leaf
salt and black pepper (to taste)