Ingredients

2 tbsp. extra-virgin olive oil

1 lb. (90% lean) ground beef

1 small yellow onion, finely chopped

Kosher salt

1/2 c. long-grain white rice

4 garlic cloves, finely chopped

1 (14.5-oz.) can diced tomatoes

1 (8-oz.) can tomato sauce

2 tbsp. apple cider vinegar

1 1/2 tsp. Worcestershire sauce

1 tsp. smoked paprika

1/2 tsp. granulated sugar

Large pinch of ground cinnamon

Freshly ground black pepper

5 c. coarsely chopped green cabbage (from a 9-oz. head)

1 tbsp. finely chopped fresh dill or parsley, plus more for serving

Instructions

Step 1: In a large, high-sided skillet over medium-high heat, heat the olive oil. Add the ground beef and chopped onion; season with 1/2 teaspoon of kosher salt. Cook, breaking up the beef with a wooden spoon, until the beef is cooked through and browned and the onion is tender, about 8 minutes.

Step 2: Add the rice and garlic to the skillet. Cook, stirring occasionally, until the rice is lightly toasted and the garlic is fragrant and light golden, about 2 minutes. Then add the diced tomatoes, tomato sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, granulated sugar, ground cinnamon, 3/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Step 3: Bring the mixture to a boil. Arrange the chopped cabbage evenly over the rice mixture. Cover the skillet and reduce the heat to medium-low. Let it simmer undisturbed until the rice and cabbage are tender and most of the liquid is absorbed, about 22 to 25 minutes.

Step 4: Remove the lid, add the chopped dill or parsley, and stir to combine. Taste and adjust seasoning with salt and pepper as needed. Garnish with additional fresh herbs before serving.

Tips & Variations

For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat alternative.

Use brown rice instead of white rice, but increase the simmering time and add more water as needed.

Try adding a pinch of red pepper flakes for a subtle heat boost.

Fresh herbs like dill or parsley brighten the dish, so don’t skip the garnish.

FAQs

Can I use frozen cabbage for this recipe?

Yes, you can use frozen cabbage, but make sure to thaw and drain it well before adding to avoid excess moisture that can make the dish watery.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble and cook the skillet a day in advance. Store it in the refrigerator and reheat before serving. The flavors may even deepen overnight.