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
- In a large 12-inch skillet over medium-high heat, cook ground beef with onion and red bell pepper until browned (about 5 minutes). Drain excess grease.
- Stir in garlic, tomato paste, Italian seasoning, smoked paprika, and salt. Cook for 1 minute.
- Add diced tomatoes, beef stock, rice, soy sauce, Worcestershire sauce, and chopped cabbage. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
- Remove the lid, sprinkle mozzarella cheese over the top, cover again, and let cheese melt.
- Season with additional salt and pepper to taste. Garnish with chopped parsley and serve hot.
Notes
- Use ground turkey or chicken for a lighter version.
- Swap mozzarella with cheddar or Monterey Jack for a different flavor twist.
- Leftovers reheat well and make great lunches for the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
