Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small green cabbage, chopped into 1-inch pieces
  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, diced
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes with juices
  • 2 cups beef broth, low sodium
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 cup cooked white or brown rice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Brown the ground beef in a skillet over medium high heat until no longer pink.
  2. Add the diced onions and minced garlic to the beef, sautéing until the onions are translucent. Note: Don't burn the garlic or it'll turn bitter
  3. Drain excess grease from the pan. Note: This keeps the soup from having an oil slick on top
  4. Transfer the browned beef mixture into the slow cooker.
  5. Stir in the chopped cabbage, sliced carrots, and diced red bell pepper.
  6. Pour in the crushed tomatoes, diced tomatoes, beef broth, apple cider vinegar, brown sugar, oregano, and smoked paprika.
  7. Stir everything until the cabbage is fully submerged in the liquid.
  8. Cover and cook on Low for 8 hours or High for 6 hours until the cabbage is tender and translucent.
  9. Stir in the cooked rice just before serving. Note: This prevents the rice from soaking up all the broth
  10. Season with salt and black pepper to taste.