Ingredients
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2 Tbsp. extra-virgin olive oil
1 lb. (90% lean) ground beef
1 small yellow onion, finely chopped (about 1 c.)
Kosher salt
1/2 c. long-grain white rice
4 cloves garlic, finely chopped
1 (14.5-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
2 Tbsp. apple cider vinegar
1 1/2 tsp. Worcestershire sauce
1 tsp. smoked paprika
1/2 tsp. granulated sugar
Large pinch of ground cinnamon
Freshly ground black pepper
5 c. chopped green cabbage (from about 1 [9-oz.] head)
1 Tbsp. chopped fresh dill or parsley leaves, plus more for serving
Directions
Step 1
In a large, high-sided skillet over medium-high heat, heat oil. Add beef and onion; season with 1/2 teaspoon salt. Cook, breaking up beef with a wooden spoon, until beef is cooked through and browned and onion is tender, about 8 minutes.
Step 2
Add rice and garlic to skillet and cook, stirring occasionally, until rice is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add diced tomatoes, tomato sauce, vinegar, Worcestershire, paprika, granulated sugar, cinnamon, 3/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 3
Bring mixture to a boil, then arrange cabbage over rice mixture. Cover and reduce heat to medium-low. Simmer until rice and cabbage are tender and the liquid is mostly absorbed, 22 to 25 minutes.
Step 4
Uncover, add dill, and stir to combine; season with salt and pepper. Sprinkle with more dill and serve.
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