Sort ingredients
elkvlt
QR Code
Listen
Pdf
In a large, high-sided skillet over medium-high heat, heat the olive oil. Add the ground beef and chopped onion; season with ½ 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.
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, ¾ cup water, ½ teaspoon salt, and ¼ teaspoon black pepper.
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.
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.