Abrahms' Family Recipes Unstuffed Cabbage Skillet Meal plan
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Unstuffed Cabbage Skillet

  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.

Serves 4