Whole Cabbage Stuffed with Rice and Beef in Tomato Sauce

This is a yummy and flavorful one-pot meal that is perfect for a comforting dinner. I didn't have much time to stuff each leaf of the cabbage and cook it before, so I decided to stuff the whole cabbage to save time and it came out amazing. Baked to perfection in an iron cast pot, this dish is sure to be a crowd pleaser. Give it a try and let me know what you think!

Ingredients:

1 large head of green cabbage

454 grams ground beef

240 grams uncooked white rice

1 can of diced tomatoes

1 onion, diced

4 cloves of garlic, minced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

1 tablespoon olive oil

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

1 iron cast pot

1 cup boiling water

1 tablespoon chicken bouillon or 1 cup of chicken broth

Instructions:

Preheat oven to 375°F (190°C).

Start by removing the core of the cabbage by cutting it out with a knife. You can use the cabbage leaves that you took out when removing the core as a layer on the bottom of the iron cast pot before placing the cabbage.

In a pan heat the olive oil over medium-high heat. Add the ground beef and cook until it changes color.

Add the diced onion and minced garlic, cook for another 2-3 minutes until softened.

Add the rice and cook for another 2-3 minutes.

Add the diced tomatoes, cumin, paprika, salt, and pepper. Stir everything together and reduce the heat to low. Cover and simmer for about 6 minutes or until the rice is halfway cooked.

Remove the pan from the heat and let it cool for a few minutes.

Stir in the chopped parsley and cilantro into the beef and rice mixture.

Take some of the mixture and put it in the center of the cabbage, then stuff the rest of the mixture into the cabbage.

Place the cabbage in the iron cast pot and cover it with the rest of the mixture on top of the cabbage.

If you have any leftover mixture, place it around the cabbage in the pot.

Add one cup of boiling water to the pot and add 1 tablespoon of chicken bouillon or pour 1 cup of chicken broth.

Cover the pot with a lid and bake in the preheated oven for 20 minutes.

Remove the lid and continue baking for 10 more minutes or until the cabbage is tender and the top is golden brown. Enjoy!

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