CABBAGE ROLL SKILLET


PREP TIME 10 MIN. – COOK TIME 45 MIN. READY IN 55 MIN. – SERVINGS 4


1 tbsp olive oil 1 medium yellow onion, finely chopped 1 lb 90% lean ground beef ½ cup long-grain white rice 1 tsp smoked paprika ½ tsp ground cinnamon


1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 3 tbsp chopped parsley, divided 3 tbsp chopped dill, divided 4 cups thinly sliced green cabbage Sour cream, to serve (optional)


STEP 1 In a 12-inch skillet, heat oil on medium-high. Add the onion to skillet and season with salt and pepper. Cook 7–8 min., until softened. STEP 2 To skillet, add the ground beef and season with salt and pepper. Cook 7–8 min., until beef is browned, stirring and breaking up beef with back of spatula. Stir in the rice, paprika, and cinnamon and cook 1–2 min. STEP 3 Add the diced tomatoes, tomato sauce, 2 tbsp each parsley and dill, and ¾ cup water. Season with salt and pepper. Bring to a boil. STEP 4 Stir in half of the cabbage, then place remainder on top. Cover, reduce heat to medium-low, and cook 20–25 min., until rice and cabbage are tender. Let stand for 5 min. Garnish with remaining 1 tbsp each parsley and dill. Dollop with the sour cream to serve, if desired.


PER SERVING: 389 CALORIES, 15G FAT, 5G SATURATED FAT, 74MG CHOLESTEROL, 214MG SODIUM, 35G CARBOHYDRATE, 4G FIBER, 8G SUGAR, 28G PROTEIN


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This hearty meal uses just one skilet


44 JANUARY/FEBRUARY 2025 SAVORYONLINE.COM


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