Unstuffed Cabbage Rolls

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion, chopped, 1 cup
• 3 cloves garlic, minced, 1 Tbsp
• 1 1/4 lbs lean ground beef
• Salt and freshly ground black pepper
• 1 can diced tomatoes
• 1/2 cup tomato sauce
• 1/4 cup chicken broth
• 1/2 tsp paprika
• 1/2 tsp thyme
• 1/2 tsp marjarom
• 1 Tbsp brown sugar
• 1 Tbsp red wine vinegar
• 1/2 medium head cabbage, chopped, 5 cups
• 2 Tbsp minced fresh parsley
• 1 1/4 cups brown rice or white rice,*

Directions

1. Warm the olive oil in a deep 12-inch non-stick skillet or pot set over medium-high heat. Add the onion and cook for 2 minutes, then stir in the garlic and cook for 10 seconds more.
2. Move the onion mixture all the way to one side of the pan. Add the beef in big pieces, then season it with salt and pepper. Leave it alone until the underside browns, about 3 minutes, then keep cooking, breaking it apart and turning it now and then, until no longer pink, about 4 minutes more. Pour off any extra fat.
3. Put the pan back over the heat and stir in the tomatoes, tomato sauce, broth, paprika, thyme, marjarom, brown sugar, and vinegar. Bring everything to a simmer.
4. Add the cabbage, then season with salt and pepper to taste. Lower the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the cabbage is tender, about 15 minutes.
5. Spoon the mixture over rice while warm and finish with parsley. If you want a little heat, cayenne pepper can go on at the table, even if it is not the traditional route.
6. For the fastest version, use leftover rice or minute rice, especially if you are using brown rice.