Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds ground pork or beef
  • 1 medium onion
  • chopped
  • 1 medium carrot
  • chopped
  • 1/2 medium head savory cabbage
  • shredded (about 8 cups)
  • 2 teaspoons paprika
  • 1/4 teaspoon allspice
  • Pinch cayenne pepper
  • 3 cups low-sodium chicken broth
  • 1 28-ounce can whole tomatoes in juice
  • crushed by hand
  • 3 tablespoons cider vinegar
  • 3 tablespoons light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup long grain rice
  • Kosher salt
  • 3 tablespoons chopped fresh dill
  • Sour cream
  • for serving

Instruction

  • Heat the olive oil in a large Dutch over medium-high heat
  • Add the pork and cook until no longer pink, about 5 minutes
  • Add the onion, carrot and cabbage
  • Sprinkle with the paprika, allspice and cayenne
  • Cook until the cabbage is wilted, about 5 minutes
  • Add the broth, tomatoes, vinegar, brown sugar and Worcestershire
  • Bring to a simmer and cook until the cabbage is tender, about 40 minutes
  • Add the rice and season with salt
  • Cook until the rice is just tender (it will cook more off the heat), about 15 minutes
  • Stir in the chopped dill
  • Serve in soup bowls, with dollops of sour cream