Ingredients

The following ingredients have 5 Servings
  • 1 small head cabbage (cored and chopped into large pieces)
  • Boiling Water
  • Private Reserve Greek extra virgin olive oil
  • 1 small yellow onion (chopped)
  • 3 garlic cloves (minced)
  • 1 lb lean ground beef (or ground turkey)
  • Kosher salt and pepper
  • 1 1/2 cup/nearly 600 g already cooked brown rice
  • 1/2 cup/12.5 g chopped fresh Italian parsley
  • 1/2 cup/6 g chopped fresh dill
  • 1 tsp/1.90 g ground allspice
  • 1 tsp/2 g ground cumin
  • 1 15- oz/425.243 g can diced tomatoes
  • 1 15- oz/425.243 g can tomato sauce

Instruction

  • In a large pot or Dutch oven like this one, boil plenty of water. Add cabbage and cook for 5 to 7 minutes until tender (cabbage will turn brighter in color.) Discard water and transfer cooked cabbage to a colander to drain.
  • Wipe empty pot and return to heat. Add 2 tbsp extra virgin olive oil and  heat on medium until shimmering but not smoking. Add onions and cook, stirring regularly, for 3 to 4 minutes then add garlic and ground beef (or turkey.) Break the meat apart using a wooden spoon. Raise heat to medium-high. Cook until meat is fully browned, stirring occasionally. Carefully drain any fat, and return to  heat. Season with salt and pepper.
  • Now add cooked cabbage, cooked brown rice, chopped herbs, and spices. Season with salt and pepper. Stir to combine.
  • Add diced tomatoes, tomato sauce, and  1 cup of water. Bring to a boil, then lower heat. Cover and let simmer for about 15 to 20 minutes.
  • Transfer to serving bowls and drizzle a bit more extra virgin olive oil.  Enjoy!