Unstuffed Cabbage Skillet

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Serves 4

Ingredients

• 150 g basmati rice (or other long-grain rice)
• 15 ml olive oil
• 400 g ground beef (Rinderhack)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 30 g tomato paste
• 3 g paprika
• 600 g cabbage (shredded or roughly chopped)
• 800 g diced tomatoes (2 cans)
• 120 ml vegetable broth
• 1 bay leaf
• black pepper
• 15 ml red wine vinegar
• salt

Steps

1. Cook basmati rice (150 g) according to package directions in a separate pot while the skillet cooks.
2. Heat olive oil (15 ml) in a large pan over medium. Add ground beef (400 g) and onion (1). Cook, breaking up the meat with a spoon, until browned and the onion softens, ⏲ 6 minutes. Drain off excess fat if needed.
3. Stir in garlic cloves (2), tomato paste (30 g), and paprika (3 g). Cook until fragrant, about ⏲ 1 minutes.
4. Add cabbage (600 g), diced tomatoes (800 g), vegetable broth (120 ml), bay leaf (1), and black pepper. Stir to combine, cover, reduce heat to medium-low, and simmer until the cabbage is tender, ⏲ 20–25 minutes, stirring occasionally.
5. Remove the bay leaf. Stir in red wine vinegar (15 ml) and season with salt to taste.
6. For Cozy: pull a plain scoop before the vinegar goes in — the dish itself isn't spicy either way. Serve over the rice; adults can add extra black pepper or a splash more vinegar at the table.