Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 pound ground beef (450g)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1 ml)
  • 1 medium head of green cabbage, shredded (about 6 cups)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1 cup cooked rice (long-grain, white or brown) (185 g)
  • Optional: 1/4 cup chopped fresh parsley, for garnish (4 g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in Italian seasoning, salt, and pepper.
  4. Add the shredded cabbage to the skillet and cook, stirring occasionally, until slightly softened, about 5 minutes.
  5. Pour in crushed tomatoes and tomato sauce. Stir to combine.
  6. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until cabbage is tender.
  7. Stir in the cooked rice and heat through.
  8. Garnish with fresh parsley, if desired.
  9. Serve immediately!