Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30ml) olive oil
  • 1 medium (600g) head of green cabbage, chopped into 1-inch pieces
  • 2 cups (390g) cooked white rice
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 can (15 oz / 425g) tomato sauce
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (12g) brown sugar
  • 1 tsp (5g) salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and fragrant.
  2. Stir in the diced onions and garlic, sautéing for 3–5 minutes until the onions become translucent and the garlic smells nutty.
  3. Add the chopped cabbage and cook for 5–7 minutes until the cabbage begins to wilt and soften.
  4. Pour in the diced tomatoes, tomato sauce, apple cider vinegar, brown sugar, salt, black pepper, and smoked paprika.
  5. Lower the heat to medium-low, cover the pan, and simmer for 15–20 minutes until the cabbage is tender.
  6. Remove the lid and stir in the cooked rice. Cook uncovered for an additional 5 minutes until the sauce is glossy and thick.