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One-Pot Cabbage Roll Hamburger Stew with Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring Cups

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chopped green cabbage
  • 1 cup uncooked long-grain white rice
  • 1 can (15 ounces) tomato sauce
  • 3 cups beef broth
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place a large pot over medium heat and add the ground beef, onion, and garlic. Cook, breaking up the beef with a spoon, until the meat is browned and the onion turns soft.
  • Add the chopped cabbage to the pot and stir for 3 to 4 minutes until the cabbage begins to soften.
  • Stir in the uncooked rice, paprika, salt, and black pepper. Pour in the tomato sauce and beef broth, then mix everything together.
  • Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 20 to 25 minutes until the rice is tender and the cabbage is cooked through.

Notes

Let the stew rest for 10 minutes after cooking so the rice absorbs more broth and the texture firms up. When reheating leftovers, add a small splash of broth or water to loosen the mixture without making it watery. The recipe freezes well in single portions for up to two months.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Measuring Cups