Unstuffed Cabbage Roll Skillet

Ingredients

• 600 gLean ground beef
• 1 tbspCanola oil
• 1 mediumYellow onions, chopped
• 2 clovesGarlic, minced
• 600 gGreen cabbage, cored and chopped
• 1 can (796 ml)Canned crushed tomatoes
• 1 cupChicken broth (low sodium)
• 1 cupLong-grain white rice, uncooked
• 2 tspPaprika
• 1 tspSalt
• 1 tspGround black pepper

Method

1. Heat the 15 ml of canola oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 600 g of ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.⏱ 8 min timer in cook mode
2. Add the 250 g of chopped yellow onion to the skillet and cook until softened, about 5 minutes. Stir in the 10 g of minced garlic and cook for another minute until fragrant.⏱ 6 min timer in cook mode
3. Stir in the 600 g of chopped green cabbage and cook until it begins to wilt, about 5-7 minutes, stirring occasionally.⏱ 7 min timer in cook mode
4. Pour in the 796 ml can of crushed tomatoes and 250 ml of chicken broth. Stir in the 185 g of uncooked white rice, 5 g of paprika, 6 g of salt, and 2.5 g of black pepper.
5. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.⏱ 25 min timer in cook mode
6. Remove from heat and let stand, covered, for 5 minutes before serving.⏱ 5 min timer in cook mode