Ingredients:

  • 1.5 lbs ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 medium head green cabbage (approx. 2 lbs), chopped into 1-inch pieces
  • 28 oz crushed tomatoes
  • 8 oz tomato sauce
  • 1 cup low sodium beef broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 cup long-grain white rice, uncooked and rinsed

Instructions:

  1. Place the 1.5 lbs of ground beef in your Dutch oven over medium high heat. Note: Don't crowd the meat; let it sizzle until a deep brown crust forms before breaking it up.
  2. Add the diced yellow onion to the beef fat and cook for 5 minutes until translucent and fragrant.
  3. Stir in the 3 cloves of minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper. Note: Toasting the paprika in the fat for 30 seconds releases its natural oils.
  4. Pour in the 28 oz of crushed tomatoes, 8 oz of tomato sauce, 1 cup of beef broth, 1 tbsp apple cider vinegar, and 1 tbsp of brown sugar.
  5. Stir in the 1 cup of rinsed long grain white rice, ensuring it is fully submerged in the liquid.
  6. Place the chopped 2 lbs of green cabbage on top of the mixture. Note: It will look like too much cabbage, but it will shrink significantly as it steams.
  7. Reduce the heat to low, cover with a tight lid, and cook for 25 minutes until the rice is tender and cabbage is soft.
  8. Remove the lid and gently fold the cabbage into the meat and rice mixture. Note: This ensures the sauce coats every single ribbon of cabbage.
  9. Turn off the heat and let the pot sit, covered, for 5 minutes. Note: This allows the rice to finish absorbing any remaining moisture for a velvety finish.
  10. Give it a final stir and add an extra pinch of salt or a splash of vinegar if you want more 'pop.'