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Ground Beef, Rice & Savoy Cabbage Roll Bowls

with Sour Cream & Dill Topping

Cooking time

25 minutes

Servings

4

Calories

760 /serving

The best of cabbage rolls all rolled into one—one bowl, that is! Everyone will get their fill of filling flavours with this low-fuss version: shredded leaves of crinkly Savoy cabbage are worked into a deeply savoury ground beef mix, amped up with custom spices, garlic, tomato paste and Worcestershire sauce. The rice that’s usually inside the rolls is repurposed as a base, while the typical accompaniments of fresh fronds of dill and dollops of sour cream keep those traditional tastes in play.

We will send you:

  • 510g Ground beef
  • 200g Mirepoix
  • 3 Garlic cloves
  • 1 Bunch of dill
  • 300g Shredded Savoy cabbage
  • 315g White rice
  • 30ml Worcestershire sauce
  • 12g Beef demi-glace
  • 156ml Tomato paste
  • 86ml Sour cream
  • 18g Sweet Herby Onion spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, bay leaf, brown sugar, oregano)

Contains: Anchovies, Gluten, Milk, Mustard, Soy, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Oil
2 tbsp Butter
Salt & pepper
Total Fat
30 g
Saturated Fat
13 g
Sodium
690 mg
Total Carbs
89 g
Sugars
9 g
Protein
36 g
Fibres
10 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and 1 tsp salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add 2 tbsp butter; fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, mince the garlic. Pick the dill fronds off the stems, discarding the stems; roughly chop the fronds.
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Start the beef & vegetables
While the rice continues to cook, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with ½ the spice blend and S&P. Cook, breaking up the meat with a spoon, 3 to 4 min., until beginning to brown. Add the mirepoix and cook, stirring occasionally, 4 to 6 min., until the vegetables have softened and the beef is cooked through.
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Finish the beef & vegetables
To the pan of beef and vegetables, add the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomato paste; season with the remaining spice blend. Cook, stirring occasionally, 3 to 4 min., until dark red. Add the Worcestershire sauce, demi-glace and 2 cups water. Cook, scraping up any browned bits (or fond) from the bottom of the pan, 1 to 2 min., until combined. Bring to a boil, then reduce the heat to simmer. Add the cabbage and cook, covered, 8 to 10 min., until the cabbage has softened and the flavours have combined; season with S&P to taste.
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Plate your dish
Divide the rice between your bowls. Top with the beef and vegetables. Garnish with a spoonful of sour cream and as much dill as you’d like. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.