Instructions:
1. Sauté the Onion & Brown the Beef
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and cook until soft and fragrant, about 5–7 minutes.
- Add the ground beef, breaking it apart with a wooden spoon, and cook until fully browned. Drain excess fat if needed.
2. Soften the Cabbage
- Stir in the chopped cabbage and cook for 5 minutes, allowing it to slightly wilt and absorb the flavors.
3. Build the Tomato Broth
- Pour in the tomato puree, condensed tomato soup, and water, stirring well to combine.
- Add the beef bouillon cubes, stirring until dissolved for a rich, savory base.
4. Add Rice & Seasonings
- Stir in the brown rice, then season with Worcestershire sauce (3–4 dashes), salt, and black pepper to taste.
5. Simmer Until Tender
- Bring the soup to a gentle boil, then reduce heat to low.
- Cover and simmer for 45–60 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
Serve hot with crusty bread for a truly comforting meal!
Enjoy this delicious twist on a Polish classic!
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