°15 ml (1 tbsp.) olive oil
°450 g (1 lb) semi-lean ground beef
°1 chopped onion
°15 ml (1 tbsp.) minced garlic
°1/2 small savoy cabbage, thinly sliced
°1.5 liters (6 cups) beef broth
°125 ml (1/2 cup) long-grain white rice
°1 can 540 ml diced tomatoes
°3 stalks of thyme
Heat the oil in a saucepan over medium heat. Cook the ground beef for 4 to 5 minutes, breaking it up with a wooden spoon as it cooks, until it is no longer pink.
Combine the onion, garlic, and cabbage in a large mixing bowl. 2 minutes in the oven
Add the broth, rice, tomatoes, and thyme to the pot. Bring to a boil, then reduce to a low-medium heat and continue to cook for 20 to 25 minutes.