1/2head cabbage cored and chopped into 1 inch pieces (about 5-6 cups)
14ozcan petite diced tomatoes
16ozcan tomato sauce
1/2cupuncooked long grain white rice
Parsley chopped for garnish
In a Dutch Oven add the ground beef and cook over medium heat. Cook until meat is no longer pink. Drain grease. Add beef back to pan along with onions, carrots, and garlic paste. Cook until onions are soft, about 5-7 minutes.
Add Worcestershire sauce, salt, ground black pepper, garlic powder, onion powder, paprika, and Italian seasonings. Stir to combine.
Add cabbage to pot and let cook for 2-3 minutes, stirring often. Add beef broth, petite diced tomatoes, tomato sauce, ketchup, 2 bay leaves, and rice to the pot. Stir well to combine. Bring to a boil. Reduce heat, cover and let simmer for 30 minutes. Don't uncover the pot while cooking as the rice needs to cook through
At the 30 minute mark remove the lid and check the doneness of the rice. Cook covered for an additional 5 minutes if the rice still needs to cook and soften.
Remove the bay leaves and discard. Garnish with fresh chopped parsley and serve hot.
PRO TIP: You can also make this into a crockpot cabbage roll soup easily. Brown the beef in a pan then move it to the crockpot and continue the process. You will need to cook for 6-7 hours for a standard crockpot to make sure the rice is tender, and you may need to add more broth during cooking.