• ¼ pound chopped bacon
  • 2 cups large-diced onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • ½ pound ground pork or pork sausage
  • ¾ cup uncooked long grain rice
  • 2 tablespoons tomato paste
  • ½ teaspoon crushed chili flakes
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 6 cups (about 1 small head) chopped cabbage, core removed
  • 1 – 28-ounce can diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1-½ tablespoons red wine vinegar (or your favorite non-balsamic vinegar)
  • 4 cups beef broth
  • 2 cups vegetable stock or broth
  • 1 tablespoon chopped oregano
  • 1 teaspoon chopped thyme
  • Salt, to taste (optional)
  • Ground black pepper, to taste (optional)


Heat a large, heavy-bottomed pot over medium-high heat. Add the chopped bacon, and cook for 5 to 7 minutes, or until just browned.

Add the diced onion, and cook for 3 to 4 minutes, or until translucent.

Add the minced garlic and cook 1 minute, or until fragrant.

Add the ground beef and ground pork, and cook for 5 to 6 minutes, or until the meat is cooked halfway.

Add the long grain rice and cook for 2 to 3 minutes, or until toasted.

Add the tomato paste and cook for 2 to 3 minutes.

Add the crushed chili flakes and cook for 1 minute.

Add the smoked paprika and bay leaf. Stir in the chopped cabbage, and let cook for 3 minutes, or until slightly softened.

Add the diced tomatoes, Worcestershire sauce, red wine vinegar, beef broth …

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