- 1 small head green cabbage cored
- 3 tablespoons distilled white vinegar or apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon neutral oil
- 1 pound ground meat like beef, turkey, pork, or even chicken
- 1 yellow onion peeled and diced
- 4 ribs celery with leaves, trimmed and small-diced
- 2 tablespoons butter optional
- ½ cup long-grain rice
- ½ teaspoon crushed red pepper
- 1 teaspoon garlic powder
- ⅓ cup fresh dill minced or use 2 teaspoons dry
- ⅓ cup fresh parsley minced or use 2 teaspoons dry
- 4 cups water or vegetable stock
- 14.5- ounce can crushed tomatoes or tomato sauce
- 2 bay leaves
- Salt and pepper to taste
For serving, optional:
- Greek yogurt, sour cream, or crème fraîche
- Fresh dill
- Lemon wedges
Boil the cabbage (optional):
Bring a large pot of salted water to a boil and add the vinegar and sugar. Once boiling, add the cabbage and cook for 7–10 minutes. Transfer to an ice bath. Wipe out the pot and return it to the stove.
Once the cabbage is cool enough to handle, cut it into quarters and thinly slice each quarter. Set aside.
Cook the aromatics:
Add more oil to the pot, if needed, over medium-high heat. Once hot, add the onion and celery and cook, stirring occasionally, for 7–10 minutes until they soften. Season lightly wth salt and pepper.
Melt the butter into the aromatics. Add the rice, garlic powder, crushed red pepper, dill and parsley (dry or fresh) and toss to coat. Cook 1 minute until the rice begins to toast.
Calories: 368kcal | Carbohydrates: 28g | Protein: 17g | Fat: 22g | Sodium: 121mg | Fiber: 5g | Sugar: 10g | Vitamin C: 64mg