Ingredients:

  • 1 large head of green cabbage (about 2 lbs/900g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 1 lb (450g) ground beef (80/20 blend recommended)
  • 1/2 cup (100g) long-grain white rice, uncooked, rinsed
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 cup (240 ml) beef broth
  • 1 teaspoon paprika (5g)
  • 1/2 teaspoon dried thyme (2.5g)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 1 cup (240 ml) sour cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon salt (1.25g)
  • 1/8 teaspoon black pepper (0.625g)

Instructions:

  1. Remove the outer leaves of the cabbage. Cut the core out. Carefully detach the large outer leaves, keeping them intact. Roughly chop the remaining cabbage head.
  2. In the large pot or Dutch oven, heat olive oil over medium heat. Add the chopped cabbage, salt, and pepper. Sauté until slightly softened, about 5-7 minutes.
  3. While the cabbage sautés, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Add uncooked rice, diced tomatoes (with their juice), beef broth, paprika, thyme, salt, and pepper to the skillet. Bring to a simmer.
  6. Add a layer of sautéed chopped cabbage to the bottom of the pot. Arrange the reserved large cabbage leaves over the chopped cabbage. Pour the meat mixture over the cabbage leaves. Cover with the lid and simmer over low heat for 30-40 minutes, or until the rice is cooked through and the cabbage is tender.
  7. While the cabbage and meat mixture simmer, combine sour cream, dill, lemon juice, salt, and pepper in a mixing bowl. Mix well.
  8. Spoon the deconstructed cabbage rolls into bowls. Top with the creamy dill sauce.