Cabbage, Rice and Ground Beef Skillet

• White cabbage — 900–1000 g
• Ground beef — 350–400 g
• Parboiled rice — 100–120 g
• Onion — 1
• Carrot — ½–1
• Tomato paste — ~15 g (1 tsp)
• Water or vegetable broth — 250–300 ml
• Oil — ~15 ml (1 tbsp)
• Salt — ~4 g (for the meat)
• Black pepper — ~2 g (½ tsp)
• Sweet paprika — ~4 g (1 tsp)
• Smoked paprika — ~2 g (½ tsp)
• Caraway seeds — ~1 g (¼ tsp)
• Bay leaf — 1
• Vinegar or lemon juice — ~5 ml (1 tsp)

Steps

1. Slice the cabbage, transfer to a 5 L pot, cover, cook 5–10 minutes on medium heat until it reduces in volume.
2. Brown the ground beef in a pan for 6–7 minutes, breaking it apart. Add salt, pepper, paprika, and caraway.
3. Transfer the beef to the pot with cabbage.
4. In the same pan, sauté onion and carrot for 3–4 minutes.
5. Add tomato paste, cook for 1–2 minutes.
6. Transfer onion, carrot, and tomato paste to the pot, mix.
7. Add dry rice, mix evenly.
8. Add water or broth and bay leaf.
9. Cover and simmer for 25–30 minutes, stirring occasionally.
10. Finish with vinegar or lemon juice, mix.

Notes

- Salt is added only to the meat - Rice absorbs excess liquid and fat, improving texture - Cabbage balances the richness