Ground Beef Rice and Cabbage Hot Pot
Cozy up with the hearty and satisfying Ground Beef Rice and Cabbage Hot Pot, a one-pot meal that's perfect for busy weeknights or comforting family dinners. This recipe combines tender ground beef, aromatic garlic and onion, sweet green cabbage, and fluffy long-grain white rice, all simmered together in a flavorful blend of beef broth, soy sauce, and tomato paste. The addition of smoky paprika and a bay leaf infuses every bite with rich, savory depth, while the cabbage melts down into the dish for added texture and nutrition. Ready in under an hour with minimal prep, this hot pot is not only a time-saver but also a budget-friendly way to feed a crowd. Serve this warming dish straight from the pot, topped with a sprinkle of fresh parsley for a vibrant finishing touch. Perfectly balanced and deeply satisfying, this recipe is a must-try for anyone craving a hearty comfort food classic.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium white or yellow onion
- 3 cloves garlic cloves
- 1 small head green cabbage
- 1 cup long-grain white rice
- 3 cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 leaf bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by preparing your vegetables. Dice the onion, mince the garlic cloves, and chop the cabbage into bite-sized pieces.
Rinse the rice under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 2-3 minutes, stirring occasionally, until softened.
Add the minced garlic and ground beef. Cook, breaking the beef into small pieces with a wooden spoon, until the meat is browned and fully cooked. This should take about 5-7 minutes.
Season the browned beef with salt, black pepper, and paprika. Stir well to combine.
Add the chopped cabbage to the pot and cook for 3-4 minutes, stirring frequently, until the cabbage begins to soften.
Stir in the tomato paste and soy sauce, ensuring the mixture is evenly coated.
Add the rinsed rice and stir to combine with the other ingredients.
Pour in the beef broth, add the bay leaf, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 25 minutes, or until the rice is tender and most of the liquid is absorbed.
Remove the bay leaf from the pot and give the hot pot a good stir.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.0 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2733 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
