About the Recipe
Ingredients
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 ½ pounds lean ground beef
1 (15-ounce) can crushed tomatoes, undrained
1 (15-ounce) can diced tomatoes, undrained
6 cups chopped green cabbage
6 medium carrots, diagonally sliced (2 cups)
4 cups unsalted chicken broth
1 tablespoon smoked paprika
¾ teaspoon salt
4 fresh thyme sprigs
2 ½ tablespoons hot sauce
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
3 cups cooked brown rice, warmed
Preparation
Directions
Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until beginning to soften, about 5 minutes. Add beef; cook, stirring often to break up the meat, until lightly browned and cooked through, about 10 minutes. Transfer the beef, onion and drippings to a 5- to 6-quart slow cooker. Add crushed tomatoes, diced tomatoes, cabbage, carrots, broth, brown sugar, paprika, salt, caraway seeds and thyme sprigs to the slow cooker; stir to combine.
Cover and cook until the vegetables are tender, about 4 hours on High or 6 hours on Low. Remove and discard thyme sprigs. Stir in hot sauce and parsley. Divide the soup among 8 bowls. Top evenly with rice; garnish with additional parsley, if desired.