Instructions

• Place a large pot or Dutch oven over medium-high heat. Add the 1 pound ground beef to the hot pot and cook undisturbed for 1–2 minutes to get a light sear. Break the beef up with a spoon and continue cooking until browned, about 4–5 minutes.
• Add the finely diced onion and minced garlic to the pot and cook, stirring occasionally, until the onion is softened, about 2–3 minutes.
• Add the fresh rosemary, dried thyme (or fresh), dried Italian seasoning, and the 2 tablespoons tomato paste. Stir and cook 1–2 minutes until the herbs are fragrant and the tomato paste darkens slightly.
• Add the 1 tablespoon Worcestershire sauce, 4 cups coarsely chopped green cabbage, the peeled and diced carrots, the diced red bell pepper, both 8-ounce cans of tomato sauce, the 14-ounce can of diced tomatoes, 1/2 cup uncooked white long-grain rice, the bay leaf, and 3 tablespoons brown sugar. Stir to combine all ingredients.
• Pour in the 4 cups Zoup! Good, Really Good® Beef Broth and stir. Bring the mixture to a gentle simmer.
• Reduce the heat to maintain a low simmer, partially cover the pot, and cook 25–30 minutes, stirring occasionally, until the rice and vegetables are tender.
• Remove and discard the bay leaf. Stir in the 2 tablespoons chopped parsley, taste and adjust seasoning if desired, then serve.