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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
515
Cabbage rolls just became a viable weeknight dinner with this quicker to make skillet dinner, which skips the cabbage rolling and gets dinner directly on the table. It’s less work, yet the payoff of a comforting home-cooked meal all the same. You don't have to worry about separating the leaves, folding them carefully so the filling doesn't leak, and instead get the same effect with this recipe. The cabbage will turn tender but stay a little bit more al dente than when you cook actual cabbage rolls, resulting in a nice textural contrast when you’re enjoying this in bowl form.
The best part is that it's very versatile. Try ground pork or turkey for a leaner version. Use up some of your favorite spices and/or herbs. If you have cauliflower rice on hand, give it a try. Want to add a creamy layer to this dish? Top it all off with a dollop of sour cream or yogurt for the perfect finishing touch.
Did you make this recipe? Let us know how it went in the comments below!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1 lb.
(90% lean) ground beef
- 1
small yellow onion, finely chopped
Kosher salt
- 1/2 cup
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 cups
coarsely chopped green cabbage (from a [9-oz.] head)
- 1 Tbsp.
finely chopped fresh dill or parsley, plus more for serving
Directions
- Step 1In a large, high-sided skillet over medium-high heat, heat oil. Add beef and onion; season with 1/2 tsp. salt. Cook, breaking up beef with a wooden spoon, until beef is cooked through and browned and onion is tender, about 8 minutes.
- Step 2Add rice and garlic to skillet and cook, stirring occasionally, until rice is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add diced tomatoes, tomato sauce, vinegar, Worcestershire, paprika, granulated sugar, cinnamon, 3/4 cup water, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Step 3Bring mixture to a boil, then arrange cabbage over rice mixture. Cover and reduce heat to medium-low. Simmer, undisturbed, until rice and cabbage are tender and liquid is mostly absorbed, 22 to 25 minutes.
- Step 4Uncover, add dill, and stir to combine; season with salt and pepper. Top with more dill.
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