Stuffed Cabbage Without the Roll
Note: Think of this as a cabbage stew with rice. From "Farmhouse Rules," by Nancy Fuller.
• 3 tbsp. extra-virgin olive oil
• 1 1/2 lb. ground pork (or beef)
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1/2 medium head savoy cabbage, shredded (about 8 c.)
• 2 tsp. paprika
• 1/4 tsp. allspice
• Pinch cayenne pepper
• 3 c. low-sodium chicken broth
• 1 (28-oz.) can whole tomatoes in juice, crushed by hand
• 3 tbsp. cider vinegar
• 3 tbsp. light brown sugar
• 2 tsp. Worcestershire sauce
• 1/2 c. long grain rice
• Kosher salt
• 3 tbsp. chopped fresh dill
• Sour cream for serving
Heat olive oil in a large Dutch oven over medium-high heat. Add pork and cook until no longer pink, about 5 minutes. Add onion, carrot and cabbage. Sprinkle with paprika, allspice and cayenne. Cook until cabbage is wilted, about 5 minutes.
Add broth, tomatoes, vinegar, brown sugar and Worcestershire. Bring to a simmer and cook until cabbage is tender, about 40 minutes.
Add rice and season with salt. Cook until rice is just tender (it will cook more off the heat), about 15 minutes. Stir in dill. Serve in soup bowls, with dollops of sour cream.