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  • 1 tablespoon olive or avocado oil
  • 1 ½ pounds 85% ground beef (grass-fed, if possible)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 medium head of cabbage, cored and coarsely chopped
  • 1 28-ounce can crushed tomatoes
  • 6 cups beef stock or broth
  • 1 bay leaf
  • 1 teaspoon dried dill weed
  • 2 teaspoons paprika
  • Dash of Worcestershire sauce
  • ½ cup uncooked rice
  • Salt and Pepper


  1. In a large stock pot or Dutch oven, heat oil over medium heat. Add ground beef, onion, and bell peppers. Season with a big pinch of salt and pepper. Cook until beef is browned and cooked through and and vegetables are soft and slightly golden.
  2. Add chopped cabbage, tomatoes, stock, bay leaf, dill, paprika and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 45 minutes, or until cabbage is just tender.
  3. Add rice and simmer for another 30 minutes.
  4. Season to taste with salt and pepper.

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