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Cabbage Roll Bowls

  • Total Time: 40 minutes
  • Yield: Serves 4



Cabbage Tomato Sauce

  • 1/2 onion, thinly sliced
  • 1/2 small cabbage, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper, plus more if desired
  • salt, as needed
  • 15 ounces canned stewed tomatoes
  • 1 cup beef broth
  • 1 tablespoon white vinegar

Dill Rice with Beef

  • 1/2 pound ground beef
  • 3 cups cooked rice
  • 1/4 cup toasted pine nuts
  • 1/2 teaspoon allspice
  • 1 tablespoon dried dill
  • salt, as needed


  1. For the cabbage sauce, add the onion and cabbage with a drizzle of olive oil to a skillet over medium-high heat. Saute the vegetables, stirring, for about 5 minutes, then add the garlic, crushed red pepper, and a sprinkle of salt. Stir the garlic into the cabbage for 1 minutes, then add the canned tomatoes, beef broth, and vinegar. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, for about 20 minutes or until the cabbage is very soft. Taste the sauce and add salt to your preference, or more crushed red pepper for spice.
  2. For the rice, add the beef to a skillet over medium-high heat. Cook the beef for 5-7 minutes, breaking it up with a spoon as you go, until the beef is cooked through, crumbly, and brown. Add the rice, allspice, dill, and pine nuts to the skillet. Stir the mixture together and add pinches of salt until the dish is very flavorful.
  3. Serve the cabbage sauce in shallow bowls topped with a spoonful of the rice mixture. Enjoy!


Dill may be omitted or substituted for parsley if you don't like the flavor.

If you don't use canned tomatoes, add a teaspoon or more of sugar to the tomato sauce. The flavor should be tangy, sweet, and slightly spicy.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes