Ingredients
1 medium onion, finely diced
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons paprika
1/8 teaspoon red pepper flakes
1 pound lean ground beef
1 tablespoon tomato paste
2 tablespoons red wine (like syrah or zinfandel)
4 tablespoons fresh parsley, finely chopped
1 medium head savoy cabbage (about 1-1/4 pounds), cored and thinly sliced
1/2 cup water
1-1/2 cups long grain white rice
Instructions
1. Heat the olive oil in a large saute pan over medium high heat. When it’s hot and shimmering, add the onions, the pepper and half the salt. Cook, stirring often, for 3 minutes. Add the paprika and red pepper flakes and cook, stirring often, until the paprika smells good and the onions are soft, 3-5 minutes more.
2. Add the ground beef. Break it up and stir to combine it with the onions and spices. Cook, stirring often to combine everything, 3 minutes. Move some of the beef mixture aside to make room for the tomato paste. Add the tomato paste directly to the bottom of the pan and stir to cook it. When it darkens, stir it into the beef mixture. Add the fresh parsley and wine and cook, stirring often, 6-8 minutes more. Remove the beef mixture to a plate.
3. To the same pan, add the cabbage, rice, the remaining salt and a sprinkling of black pepper. Stir for 2 minutes. Add the water and cover. Cook until the cabbage wilts, about 5 minutes, then remove the lid to let some of the liquid evaporate for another minute or so.
4. Add the beef back in with the cabbage and stir to combine.
5. Pour the beef, cabbage and rice mixture into an oven-safe casserole and cover tightly with aluminum foil. Bake until the rice is tender, 20-40 minutes.
6. Finish with more parsley.