Red Velvet Cheesecake


°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


In a saucepan, heat the oil over medium heat. Cook the ground beef for 4 to 5 minutes, breaking up the meat with a wooden spoon, until it has lost its pink color.
Add onion, garlic and cabbage. Cook for 2 minutes.
Add broth, rice, tomatoes and thyme. Bring to a boil, then simmer over low-medium heat for 20 to 25 minutes.


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