Ingredients
- 1 pound ground beef
- 1 cup diced onion
- 1 cup diced red bell pepper
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 cups beef stock or broth
- 1 cup long grain rice
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 4 cups chopped green cabbage
- 1 1/2 cups shredded mozzarella cheese
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Heat a 12-inch skillet over medium-high heat. Add ground beef, onions, and red bell peppers and cook until browned, about 5 minutes. Drain excess grease.
- Add garlic, tomato paste, Italian seasoning, smoked paprika, and salt. Cook for another 1 minute.
- Add diced tomatoes, rice, beef stock, chopped cabbage, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until rice is tender.
- Remove lid, sprinkle shredded mozzarella cheese on top, cover, and let the cheese melt.
- Adjust salt and pepper to taste. Garnish with fresh chopped parsley and serve.
Notes
- Use lean ground beef to reduce excess grease.
- Substitute ground turkey or chicken for a lighter version.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Optional: add a pinch of red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
