Skillet Unstuffed Cabbage Rolls
All the comfort of cabbage rolls without the rolling. Ground beef, tender cabbage and rice simmer together in a savory tomato sauce, finished with dill.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Use a wide skillet with a tight lid so the rice cooks evenly. If the pan looks dry before the rice is done, add a splash of water. The leftovers reheat well and taste even better the next day.
Method
-
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown the beef for , breaking it up, then drain off excess fat.
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Stir in the garlic and carrot and cook for .
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Add the cabbage in handfuls, stirring as it wilts, about .
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Stir in the tomato sauce, diced tomatoes, water, rice, brown sugar, vinegar, paprika, salt and pepper.
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Bring to a simmer, cover and cook over medium-low heat for , stirring once or twice, until the rice and cabbage are tender.
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Rest off the heat for , taste for salt, and stir in the dill.
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Serve hot with a spoonful of sour cream.
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