30-Minute Cabbage Roll in a Bowl
If you love cabbage rolls but not the work, this Cabbage Roll in a Bowl delivers all that cozy, savory flavor in an easy 30-minute dinner. Ground beef and pork simmer with crushed tomatoes, garlic, and warm spices before tender cabbage cooks right in the rich sauce — served over fluffy rice with sour cream and fresh dill for a hearty, craveable weeknight meal.
Yield: 6 servings
Ingredients
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 1/2 pounds any combination of ground beef and pork (I like to do equal parts of each)
- 1 1/4 teaspoons kosher salt*
- 1 1/2 teaspoons dried oregano
- 2 teaspoons paprika
- 15 cracks freshly ground pepper
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 tablespoon Better than Bouillon Beef Base
- 1 teaspoon apple cider vinegar
- 1 pound cabbage, coarsely chopped
- cooked rice
- fresh dill and sour cream for serving
Instructions
- Heat 12-inch saucepan (sides should be at least 3 inches high) over medium heat. Add olive oil, and let heat up, then onion and big pinch of salt. Cook for 6 to 7, until translucent and cooked down.
- Stir in tomato paste and cook for 2 minutes so that the tomato paste isn't raw. This develops its flavor.
- Add beef and pork, sprinkle with salt, oregano, paprika, black pepper, and chopped garlic. Break up meat with spatula and brown this, until no pink spots remain.
- Add crushed tomatoes and Better than Bouillon and bring to a good simmer. Cook for 12 minutes, so some of the liquid evaporates and the flavor sink into the meat.
- Then stir in apple cider vinegar and chopped cabbage. Cook for 3 to 4 minutes until wilted. Serve over rice and top with a hearty dollop of sour cream and lots of fresh dill, a squeeze of lemon. (These are all key to the bowl!) Enjoy!
