Unstuffed Cabbage Rolls

Feeds 6-8 Prep Time: 25 mins

Cook Time: 30-40 mins

Total Time: 1hr 5 mins

Ingredients

• 1lb ground pork/beef mix

• 1 large onion diced

• 3 cloves diced garlic

• 1 cup chicken or vegetable stock

• 1 cup rice

• 1 tbsp + 1 tsp smoked paprika

• 1 tbsp + 1tsp dried dill

• salt & pepper to taste

• 1 jar tomato sauce (680ml)

• 2 tbsp Worcestershire sauce

• 1 397g bag coleslaw

Instructions

1. Preheat oven to 350°F (175°C).

2. In a large Dutch oven or oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add the beef/pork mixture and cook, breaking it up as it browns.

3. About halfway through cooking, add the diced onion. Continue cooking until the onion is softened and the meat is mostly cooked through.

4. Season with 1 tsp smoked paprika, dill, and salt & pepper to taste. Add 1 tsp of the diced garlic and cook for another 1–2 minutes, until fragrant.

5. Push the meat mixture to one side of the pan. Tilt the pan slightly to let the grease collect on the empty side.

   • If there isn’t much grease, add 1 tbsp olive oil to the empty side.

6. Add the rice to the clear side of the pan. Sprinkle the remaining smoked paprika, dill, and diced garlic over the rice.

7. Stir and toast the rice, tossing occasionally, for 5–10 minutes, until lightly golden.

8. Combine the meat and rice. Stir in the Worcestershire sauce, ¾ of the tomato sauce, and the chicken broth, mixing well.

9. In a separate bowl, combine the coleslaw mix with the remaining tomato sauce. Spread evenly over the meat and rice mixture.

10. Cover with a lid and bake for 30–40 minutes, until the rice is tender and everything is heated through.

11. Serve warm with sour cream, and enjoy!