Cabbage Roll Skillet

What to Put on the Table With Cabbage Roll Skillet

• A green salad
• A dollop of plain yogurt
• A slice of rye bread

How to Cook Cabbage Roll Skillet

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1. Heat the oil in a large, deep frying pan over medium-high heat. Brown the beef for 6 minutes, breaking it up. Add the onion and cook for 4 minutes, until soft. Add the garlic, paprika and thyme and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the cabbage in handfuls, stirring until it begins to wilt. Add the tomatoes, stock, vinegar, salt and pepper and bring to a simmer.

   Mark done

3. Cover and cook for 12 minutes, until the cabbage is tender. Stir in the rice and cook uncovered for 4 minutes, until warmed through and the sauce has thickened.

   Mark done Start 12 min timer

4. Scatter with the parsley and serve.

   Mark done

A Few Notes

Choose beef with 5 per cent fat or less, or drain off the fat after browning.

If the skillet looks dry, add a splash of stock rather than water so the flavour stays rich.

Cook the rice ahead and keep it in the fridge so the dish comes together fast.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Leftovers

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.