CentMenu / Dinner · Lunch
Beef cabbage rice skillet
All the flavors of stuffed cabbage without the work of rolling leaves.
Ingredients
4 servings · US + metric
- 14.11 oz (400 g) ground beef
- 11.29 oz (320 g) long-grain rice
- 1.32 lb (600 g) white cabbage
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tsp (4 g) sweet paprika
- 2¾ tsp (2 g) dried oregano
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Add 14.11 oz (400 g) ground beef and fry over medium-high heat for 7 minutes, breaking it up; finely shred 1.32 lb (600 g) white cabbage and stir in for 4 minutes.
Add 11.29 oz (320 g) long-grain rice, 14.11 oz (400 g) canned chopped tomatoes, 1¾ tsp (4 g) sweet paprika, 2¾ tsp (2 g) dried oregano, ½ tsp (3 g) salt and water equal to one-and-a-half times the dry rice volume.
Bring to a boil, cover and cook over low heat for 20 minutes, until the rice is tender and the beef reaches 160 °F (71 °C); rest for 5 minutes.