I'll have to see about getting pictures to add to this later. This ended up being a soup because I was feeling too lazy to deal with steaming and wrapping cabbage leaves. Since I went with a soup instead of rolls, I also left out the rice, which also makes this low-carb.
You will need:
- 1/2 pound of ground beef
- 1 onion
- Garlic (3 cloves for me)
- 1 quarter of a head of cabbage
- 1 can of diced tomatoes
- Bone broth
- Olive oil
- Salt
- Pepper
- Paprika
I used
Auntie Arwen's Smoked Paprika; it's the good stuff. You can also add some mushrooms if you feel like it; we'll get to that.
It went like this:
- Heat a saucepan.
- Dice the onion.
- Add some olive oil to the pan and heat that.
- Add the onions to the pan. Season with salt, pepper, and paprika.
- Chop up the cabbage. Save one leaf.
- When the onions are translucent, add the garlic and let it cook until the raw smell goes away.
- Add the ground beef and brown thoroughly.
- Take out some of the mix and wrap it in the cabbage leaf for a snack.
- Add diced tomatoes and cabbage to the pan.
- Add enough broth to just cover everything.
- Add additional seasonings to taste.
- Simmer for an hour or so.
At this point I realized I had an open container of mushrooms in the fridge that I needed to use, so I sautéed them in olive oil with salt, pepper, and paprika and add them to the soup. If you're eating vegetarian, you could go with mushrooms instead of ground beef.
This is a tasty soup just as it is, but adding a spoon of sour cream when you serve it doesn't hurt at all.
