1 tablespoon olive oil

1 pound lean ground beef

salt and pepper to taste

1 small onion chopped

2 cloves garlic grated

4 cups green cabbage chopped

1 small green pepper seeded and chopped

3 cups beef stock

1 tablespoon Worcestershire sauce

15 ounces canned diced tomatoes

30 ounces canned tomato sauce 15 ounces each

1/2 cup long grain white rice

1 teaspoon fresh thyme finely chopped, stems removed

3 tablespoons fresh parsley chopped

1 1/2 tablespoons brown sugar

Heat the oil in a large soup pot then add the ground beef. Season with salt and pepper to taste then cook about 5 minutes over medium heat, breaking up the meat with a spatula until it’s cooked through.

Add the onions, garlic, cabbage and green pepper then season with salt and pepper and continue cooking 2-3 minutes or until the onions soften.

Fold in the beef stock, Worcestershire, diced tomatoes (including the juices), tomato sauce, rice and finely chopped thyme.

Cover and bring to a boil then reduce the heat and simmer, covered 20-25 minutes or until the rice and vegetables are tender. Stir in the brown sugar and parsley, then season with salt and pepper to taste and serve hot.

*adapted from https://www.agoudalife.com/