Description
A comforting and easy one-skillet dish that combines classic stuffed cabbage flavors into a deconstructed bowl with ground beef, rice, and tangy tomato sauce.
Ingredients
- 1 lb. ground beef (lean)
- 6 packed cups cabbage, shredded (about 1 medium head)
- 6 cloves garlic, minced
- 1 onion, minced
- 1 cup long grain white rice
- 1 1/4 cups low sodium chicken broth
- 1 1/4 cups tomato sauce
- 1 tsp. smoked paprika (or regular paprika)
- 1 tsp. Italian seasoning
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. brown sugar (optional)
- 1 tsp. kosher salt, split
- 1 tsp. pepper, split
- 3 Tbsp. olive oil, split
- Minced fresh herbs such as chives or parsley for garnish (optional)
Instructions
- Prep the aromatics and cabbage: Mince the garlic and onion and shred the cabbage.
- Sauté the garlic and onion: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and onion and sauté until softened.
- Brown the beef and season: Add the ground beef, half the kosher salt and half the pepper, and cook until browned. Stir in smoked paprika and Italian seasoning.
- Toast and simmer the rice: In a separate skillet, heat 2 tablespoons of olive oil over medium heat and toast the rice for a minute or two until lightly glossy. Add the chicken broth and tomato sauce, bring to a boil, then reduce to a simmer.
- Soften the cabbage with the beef: Stir the shredded cabbage into the browned beef and sauté until the cabbage softens.
- Combine and adjust: Mix the cooked rice into the beef-cabbage mixture. Adjust seasoning as needed and garnish with minced herbs.
Notes
This dish is perfect for meal prep, and leftovers reheat well. For additional flavor, allow the finished dish to rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American