- 1 lb. extra lean ground beef (I used 96% lean)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 5 cups chopped green cabbage (about half of a medium sized head)
- 4 cups (32 oz.) low-sodium beef broth
- 3 cups (24 oz.) tomato sauce
- 1 cup shredded carrots
- ½ cup uncooked (white or brown) long grain rice
- 2 dried bay leaves
- 3 tbsp. packed brown sugar
- 1 tsp. salt
- ½ tsp. dried oregano leaves
- ½ tsp. ground black pepper
- 1½ tbsp. lemon juice
- In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally.
- Add the garlic. Stir and cook 1 minute.
- Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper.
- Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice).
- Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving
Source: The Whole Some Dish
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