Instructions
Step 1 Heat olive oil in a skillet over medium heat and brown the ground beef until fully cooked, then drain excess fat. /n
Step 2 Add the diced onion and garlic to the skillet and sauté for 2–3 minutes until fragrant. /n
Step 3 Transfer the beef mixture to the slow cooker. /n
Step 4 Add chopped cabbage, carrots, and red bell pepper into the slow cooker. /n
Step 5 Pour in diced tomatoes, tomato sauce, and beef broth. /n
Step 6 Stir in tomato paste, Worcestershire sauce, paprika, oregano, thyme, salt, and black pepper. /n
Step 7 Add the uncooked rice and mix everything well. /n
Step 8 Cover and cook on low for 6–7 hours or high for 3–4 hours until cabbage and rice are tender. /n
Step 9 Stir before serving and adjust seasoning if needed.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth or water if the soup thickens too much during storage.
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