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Beef Cabbage Stew

This stew is basically the easy way to enjoy cabbage rolls without rolling the leaves. Same flavors, even better because everything cooks together and blends beautifully.
Shared notes will appear here.
Everyday Cooking
Mediterranean, Turkish
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Mediterranean ground beef and cabbage topped with yogurt and parsley in a white bowl.
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Ingredients:

  • 1 small green cabbage, outer leaves removed, quartered and finely sliced
  • 1 lb. ground beef
  • 4 tbsp avocado oil
  • 1 onion, small, finely diced
  • 2 garlic cloves, minced
  • ⅓ cup rice, rinsed
  • ½ cup tomato sauce
  • Salt, to taste
  • Black pepper, freshly ground
  • ½ tsp paprika
  • About 2 cups water, or enough to barely cover

Method:

Start Cooking
  • Heat oil in a large pot over medium heat. Add onion and cook until soft and lightly golden.
  • Add ground beef and garlic. Cook, breaking up the meat, until browned.
  • Stir in tomato sauce and optional paprika. Let cook 1–2 minutes.
  • Begin adding cabbage in batches, stirring as it wilts and loses volume until all cabbage fits in the pot.
  • Add rice, salt, and black pepper. Stir well.
  • Pour in about 2 cups water (just enough to barely cover). Bring to a gentle boil.
  • Reduce heat, cover, and simmer 25–30 minutes, stirring occasionally, until cabbage is tender and rice is cooked.
  • Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Tomato helps cabbage taste fuller, so don’t skip it.
  • Adjust the salt at the end (cabbage releases water and changes the seasoning).
 
Make it yours
  • Use tomato paste instead of tomato sauce, or adjust the amount up or down. Cabbage loves tomato.
  • Swap water for beef broth for deeper flavor.
  • Use bulgur instead of rice if you prefer something lighter.
  • Add a small knob of butter at the end for extra richness.
  • Make it meatless, or use more or less beef depending on how hearty you like it.
  • Add a pinch of red pepper flakes while cooking for gentle warmth.
 
At the table
  • Serve with shepherd salad, cacık or yogurt cucumber salad.
  • Plain yogurt on the side.
  • A sprinkle of crushed red pepper with squeeze of fresh lemon.

My notes:

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Nutrition:

Calories: 489 kcal | Carbohydrates: 17 g | Protein: 21 g | Fat: 37 g | Saturated Fat: 10 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 81 mg | Sodium: 223 mg | Potassium: 467 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 256 IU | Vitamin C: 5 mg | Calcium: 39 mg | Iron: 3 mg
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