Ingredients
- 1 lb ground beef (85/15)
- 1/2 lb ground pork
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 small head green cabbage (about 2 lbs), chopped into 1-inch pieces
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 3/4 cup long-grain white rice, uncooked
- 2 tablespoons apple cider vinegar
- Fresh parsley or dill, and sour cream, for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat and brown the beef and pork for 6 to 8 minutes. Transfer to a plate, leaving about 2 tablespoons of fat in the pot.
- Reduce the heat to medium and cook the onion for 5 minutes, then add the garlic, paprika and thyme for 1 minute.
- Return the meat and add the cabbage, crushed tomatoes, tomato sauce, broth, bay leaves, salt and pepper.
- Bring to a boil, then partially cover and simmer for 25 minutes.
- Add the rice and simmer 20 to 25 minutes more, until tender.
- Remove the bay leaves, stir in the apple cider vinegar and adjust the seasoning.
- Rest 5 minutes and serve with herbs and a spoonful of sour cream.
Notes
The vinegar at the end brightens the whole pot. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Eastern European