1/2 head cabbage (coarsely chopped, about 3/4 to 1 pound)
1 cup long-grained rice (uncooked)
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
2 cups water
1 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon thyme
1 bay leaf
Instructions
Heat the oil in a large, deep skillet, sauté pan, or Dutch oven. When the oil is shimmering, add the ground beef and cook undisturbed for 5 minutes. Break up the beef and add the onions and bell peppers. Cook, stirring for 3 minutes longer or until the beef is no longer pink.
Add the cabbage and rice and cook, stirring for 2 minutes.
Add the tomato sauce, tomato paste, water, and seasonings. Bring to a boil; reduce the heat to low and simmer for 20 to 25 minutes or until the rice is tender. Stir occasionally and add more water if necessary.