Ingredients
- ½ pound ground beef
- salt and ground black pepper to taste
- ½ small onion, minced
- 1 clove garlic, minced, or more to taste
- 2 (8 ounce) cans tomato sauce
- 1 (14 ounce) can low-sodium beef broth
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 small head cabbage, sliced
- 2 cups cooked rice
- ¼ cup sour cream, or to taste
Why This Recipe Is So Tasty
Tips To Improve This Recipe
- Parboil the cabbage leaves beforehand to make them more pliable for rolling.
- Cover the skillet with a lid while cooking to keep the moisture in and ensure the filling cooks through.
Directions
Heat a large skillet over medium-high heat. Season the ground beef with a bit of salt and pepper, then cook it in the skillet, breaking it up as it browns—this should take about 5 minutes. Once the beef is nicely browned, add the chopped onion and garlic, cooking until the onion becomes soft and translucent, around 2 to 3 minutes. Next, pour in the tomato sauce, beef broth, brown sugar, lemon juice, and Worcestershire sauce, giving everything a good stir to combine all the flavors. Toss in the cabbage, then bring the mixture to a gentle simmer. Cover the skillet and let it cook until the cabbage is tender, which usually takes about 20 minutes. When it’s ready, serve the cabbage and beef mixture over some rice and add a dollop of sour cream on top if you like.
