Ingredients
Cooking spray
1 large head cabbage, roughly chopped
2 tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 lb. ground beef
2 tbsp. tomato paste
1 (14.5-oz.) can chopped tomatoes
1 c. rice
3 c. low-sodium chicken broth (or water)
Chopped parsley, for serving
Preparation
Step 1Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.Step 2Return skillet to heat. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth. Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.Step 3Transfer mixture to prepared baking dish and cover dish with foil. Step 4 Bake until rice is tender, about 40 minutes. Step 5
Garnish with parsley before serving.
