Written by Imad
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1 lb ground beef

1 medium onion chopped

3 cloves garlic minced

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

2 tablespoons brown sugar

1 (28-ounce) can crushed tomatoes

1 cup low-sodium beef broth

1/2 teaspoon salt or to taste

1/2 teaspoon freshly ground black pepper or to taste

1 cup long grain white rice

1 large head green cabbage chopped

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey Jack cheese


Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion and cook until the beef is browned and the onion is soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Drain any excess grease.

Stir in the paprika, onion powder, ground cayenne pepper, brown sugar, crushed tomatoes, and beef broth. Season with salt and pepper to taste. Stir in the long grain rice.

Add half of the beef mixture to the crock pot, followed by half of the chopped cabbage, then the remaining beef mixture, and the remaining cabbage.

Cover and cook on low for 4-6 hours or until the rice and cabbage are tender. Sprinkle with cheddar and Monterey Jack cheese and cover for 10 minutes or until the cheese is melted.


Cook until the rice and cabbage are tender.

To add a little zip, use Pepper Jack Cheese or add a small can of diced chiles.

Leftovers can be stored in the fridge in an airtight container for up to 3 days. They can also be reheated in the microwave at reduced power.


Calories: 606kcal | Carbohydrates: 44g | Protein: 32g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 714mg | Potassium: 766mg | Fiber: 6g | Sugar: 12g | Vitamin A: 823IU | Vitamin C: 78mg | Calcium: 528mg | Iron: 3mg

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