Ingredients
>
1 tbsp olive oil
>
1 medium yellow onion, finely chopped
>
1 lb 90% lean ground beef
>
1/2 cup long-grain white rice
>
1 tsp smoked paprika
>
1/2 tsp ground cinnamon
>
1 (14.5 oz) can diced tomatoes
>
1 (8 oz) can tomato sauce
>
3 tbsp chopped parsley, divided
>
3 tbsp chopped dill, divided
>
4 cups thinly sliced green cabbage
>
Sour cream, to serve (optional)
Steps
1
In a 12-inch skillet, heat oil on medium-high. Add the onion to skillet and season with salt and pepper. Cook 7–8 min., until softened.
2
To skillet, add the ground beef and season with salt and pepper. Cook 7–8 min., until beef is browned, stirring and breaking up beef with back of spatula. Stir in the rice, paprika, and cinnamon and cook 1–2 min.
3
Add the diced tomatoes, tomato sauce, 2 tbsp each parsley and dill, and ¾ cup water. Season with salt and pepper. Bring to a boil.
4
Stir in half of the cabbage, then place remainder on top. Cover, reduce heat to medium-low, and cook 20–25 min., until rice and cabbage are tender. Let stand for 5 min. Garnish with remaining 1 tbsp each parsley and dill. Dollop with the sour cream to serve.
