Ingredients:

  • 1.5 lbs Lean Ground Beef (80/20 blend)
  • 1 medium head Green Cabbage (approx. 2 lbs), cored and chopped into 1-inch pieces
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 15 oz Tomato Sauce
  • 14.5 oz Diced Tomatoes (with juices)
  • 2 tbsp Tomato Paste
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Light Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • 0.5 cup Low Sodium Beef Broth
  • 1 cup Uncooked Long-Grain White Rice, rinsed
  • 1 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Brown the 1.5 lbs of ground beef in a large skillet over medium high heat. Listen for the aggressive sizzle—you want a deep mahogany color, not just gray meat. Drain the excess fat, leaving about one tablespoon behind.
  2. Add the diced yellow onion and 3 cloves of minced garlic to the skillet. Sauté for 3 minutes until they become translucent and fragrant.
  3. Stir in the 2 tbsp of tomato paste and 1 tsp of smoked paprika. Smell for the toasted spice aroma as the paste darkens slightly, coating the meat and onions.
  4. Place the 2 lbs of chopped green cabbage in the bottom of your 6 quart slow cooker. This creates a bed for the other ingredients to nestle into.
  5. Add the beef mixture, 1 cup of rinsed white rice, 15 oz tomato sauce, 14.5 oz diced tomatoes (with juice), 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, and 0.5 cup beef broth.
  6. Cover the slow cooker and set it to Low. Let it cook for 6 hours (360 minutes).
  7. Around the 5 hour mark, you’ll notice a sweet, vinegary perfume filling the house—this is your signal that the cabbage is nearly done.
  8. Once the 6 hours are up, remove the lid and stir the contents well. This incorporates the meat and sauce into the softened cabbage layers.
  9. Taste the mixture. Add the remaining 1 tsp salt and 0.5 tsp black pepper if needed, then serve hot. > Chef's Tip: If you have an extra 10 minutes, let the dish sit with the power off and the lid on for 15 minutes after the cook time ends. This allows the rice to finish plumping and results in a much silkier sauce.