Sunday Supper: Stuffed Cabbage Without the Roll

Serves 6.

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.)

• 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

• 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.