Ingredients
- 1 tablespoon olive oil
- 3 small yellow onions, chopped
- 4 garlic cloves, minced
- 450 g lean ground beef
- 1 cup short grain brown rice, uncooked (200 g)
- 1 teaspoon dried dill
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper, or to taste
- 2 x 400 g cans crushed tomatoes
- 2 cups beef broth
- 2 tablespoons fresh lemon juice, or more to taste
- 1 teaspoon brown sugar, or to taste
- Freshly ground black pepper, to taste
- 1 medium cabbage (1 kg), coarsely chopped
- 2 bay leaves
- Fresh dill, parsley, green onions and yogurt/sour cream, for serving
Instructions
- Cook the aromatics: Heat a large deep non-stick skillet (Ø 30 cm) or Dutch oven over medium-high heat. Add olive oil, then cook the onions and garlic for about 5 minutes, stirring occasionally.
- Brown the beef: Add the ground beef, uncooked rice, dill, parsley, cayenne (if using), salt and pepper. Cook for 8–10 minutes, breaking the meat into small pieces as it browns. Note: Sautéing the rice along with the beef helps cut back the stewing time.
- Build the sauce: Stir in the broth, lemon juice, sugar (if using), and tomatoes. Mix well, then add the chopped cabbage and bay leaves. Stir again.
- Simmer: Bring to a boil, then cover with a lid, reduce the heat to low, and cook at a light simmer for 60–65 minutes without lifting the lid. The cabbage will soften and release liquid to help cook the rice. Tip: Keep the lid closed while it cooks. Lifting it lets out steam, which can lengthen the cooking time and affect how evenly the rice cooks.
- Check doneness: Test the rice after 60 minutes. If it’s still a little firm and most liquid has been absorbed, add 60–125 ml hot broth or water. Cover and cook for another 5–10 minutes.
- Serve: Remove bay leaves and serve warm, topped with fresh herbs and a dollop of yogurt or sour cream. Enjoy!
Nutrition
Video
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven (190°C).
- Type of rice: If using white rice, the cooking time will be closer to 30 minutes. To make sure the cabbage is tender enough by then, it’s best to parboil it briefly before adding it to the pot.