Step 1

Heat olive oil in a deep 12-inch non-stick skillet or a pot over medium-high heat.

Step 2

Add in onion and saute 2 minutes, add garlic and saute 10 seconds longer. Push to one far side of the pan.

Step 3

Add beef in large crumbles, season with salt and pepper.

Step 4

Let beef brown on bottom about 3 minutes then continue to cook and break up beef, tossing occasionally, until cooked through, about 4 minutes longer.

Step 5

Drain excess fat. Return to heat add in tomatoes, tomato sauce, broth, paprika, thyme, marjarom, brown sugar and vinegar. Bring to a simmer.

Step 6

Toss in cabbage, season with salt and pepper to taste, reduce heat to medium-low cover and simmer, tossing occasionally, until cabbage is tender, about 15 minutes.

Step 7

Serve warm over rice garnished with parsley (I also like to serve with cayenne pepper which is totally untraditional but try it if you like some spice).

Step 8

*To keep this a quick meal I like to use leftover rice or go for the minute rice - especially if using brown.

Step 9

Recipe source: Cooking Classy