Stuffed Cabbage Bowl
, Serves 4
A one-pot take on stuffed cabbage: beef, rice and cabbage simmered in lemony broth, served with garlic yogurt.
| 45 ml extra virgin olive oil | Soften onion 4-5 min, add garlic 30 sec | Brown beef over medium-high, 6-8 min | Stir in tomato paste, cook 2 min | Toast rice 1 min, wilt cabbage 1-2 min | Add herbs, bouillon & spices | Pour in broth & lemon juice | Boil, then simmer covered 25 min | Serve bowls with garlic yogurt |
| 1 medium onion, diced | ||||||||
| 4 garlic cloves, crushed | ||||||||
| 450 g ground beef | ||||||||
| 3 tbsp tomato paste | ||||||||
| 2 cups parboiled rice | ||||||||
| 400 g green cabbage, roughly chopped | ||||||||
| 15 g fresh dill, chopped | ||||||||
| 3 tbsp fresh cilantro (or flat-leaf parsley), chopped | ||||||||
| 1/2 tbsp low-sodium beef bouillon | ||||||||
| 1/2 tsp black pepper | ||||||||
| 1/2 tsp salt, or to taste | ||||||||
| 1 tsp garlic powder | ||||||||
| 1 tsp smoked paprika | ||||||||
| 1 tsp cumin | ||||||||
| 950 ml low-sodium beef broth | ||||||||
| 80 ml fresh lemon juice | ||||||||
| 245 g plain full-fat Greek yogurt | Stir yogurt, garlic, lemon, salt & pepper | |||||||
| 1 garlic clove, grated | ||||||||
| 1 tbsp fresh lemon juice (for the yogurt) | ||||||||
| Pinch of salt (for the yogurt) | ||||||||
| 1/4 tsp black pepper (for the yogurt) |
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