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1 lbs. ground meat (beef, sausage, or 50/50)

1 medium yellow onion

2 cloves garlic, (minced)

1 small head of cabbage, (chopped into bite-sized pieces (4-5 cups))

1 can (14.5 oz.) diced tomatoes (undrained)

1 can (8 oz.) tomato sauce

½ cups beef broth (low-sodium)

2 tsps. paprika

1 tsp. ground oregano

1 tsp. dried thyme

4 dashes hot sauce (Tabasco)

Salt and pepper to taste

1 cup uncooked white rice

Fresh parsley, chopped (for garnish)

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1. In a large pot or Dutch oven, cook the ground meat, breaking it apart with a spoon until it's well browned.

2. Add the diced onion to the pot with the beef. Cook, stirring frequently, until the onion begins to soften about 5 minutes. Add garlic and cook for another minute.

3. Stir in the chopped cabbage, diced tomatoes with their juice, tomato sauce, beef broth, paprika, oregano, thyme, hot sauce, salt, and pepper. Bring the mixture to a simmer.

4. Cover and simmer for 15-20 minutes, stirring occasionally, until cabbage is tender.

5. Push the cabbage to one side of the pot and stir in the uncooked rice, cover and cook on low heat for 15-20 minutes more, until rice is cooked through. (Taste the rice and make sure it's tender.)

6. Once the rice is cooked and the cabbage is tender, remove pot from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Let it stand for a few minutes to allow any remaining liquid to be absorbed.

7. Garnish each serving with fresh parsley.

Note: I used ~6 oz. juice from canned tomatoes plus ~2 oz. jarred sofrito in place of tomato sauce and it worked well.