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.

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.

Serve the cabbage sauce in shallow bowls topped with a spoonful of the rice mixture. Enjoy!