Ingredients
Scale
- 1 lb lean ground beef or ground turkey
- 1 medium head of green cabbage, shredded or chopped into bite-sized pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cooked white or brown rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (do not drain)
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar or honey (optional for balance)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a wooden spoon. Once the meat is nearly cooked through, toss in the diced onion and minced garlic. Sauté for another 3 to 4 minutes until the onions become translucent and fragrant. Drain any excess fat if necessary to keep the dish light.
- Add the shredded cabbage to the skillet. It will look like a lot at first, but don’t worry—it shrinks significantly as it cooks. Stir the cabbage into the meat mixture and cook for about 5 to 7 minutes. You want the cabbage to soften and begin to turn slightly golden around the edges, which develops a deep, sweet flavor.
- Pour in the tomato sauce, diced tomatoes with their juices, apple cider vinegar, smoked paprika, and the optional sweetener. Stir in the cooked rice until everything is well combined. Reduce the heat to low, cover the pan, and let it simmer for 10 to 12 minutes. This allows the flavors to meld and the cabbage to reach the perfect tender-crisp consistency. Season with salt and pepper to taste.
- Spoon generous portions of the unstuffed dumplings into deep bowls. Garnish with a sprinkle of fresh parsley for a pop of color and brightness. If you like a little extra creaminess, a dollop of Greek yogurt or sour cream on top adds a traditional touch that perfectly complements the tangy tomato base.
- Cook Time: 40 minutes