Ingredients
1tbspolive oil
1cupyellow onion,(1 small), chopped
1tbspgarlic,(3 cloves), minced
1¼lbslean ground beef
salt and freshly ground black pepper
14.5ozdiced tomatoes,(1 can)
½cuptomato sauce
¼cupchicken broth
½tsppaprika
½tspthyme
½tspmarjoram
1tbspbrown sugar
1tbspred wine vinegar
5cupshead cabbage,(½ medium head), chopped
2tbspfresh parsley,minced
1¼cupsbrown rice,or white rice, cooked according to package instructions
Preparation
Heat olive oil in a deep 12-inch non-stick skillet or a pot over medium-high heat.
Add in onion and saute for 2 minutes, then add garlic and saute for 10 seconds longer. Push to one far side of the pan.
Add beef in large crumbles, season with salt and pepper.
Let beef brown on the bottom for about 3 minutes, then continue to cook and break up beef, tossing occasionally for about 4 minutes longer until cooked through.
Drain excess fat. Return to heat add in tomatoes, tomato sauce, broth, paprika, thyme, marjoram, brown sugar, and vinegar. Bring to a simmer.
Toss in cabbage, season with salt and pepper to taste, reduce heat to medium-low cover, and simmer for about 15 minutes tossing occasionally until cabbage is tender.
Serve warm over rice garnished with parsley.
