Hungarian-Style Beef & Cabbage Rice
with Paprika Sour Cream & Fresh Dill
- Milk
This Hungarian-inspired meal channels the flavors of classic stuffed cabbage (no rolling required!). Ground beef and cabbage are simmered in a rich and tangy paprika-spiced tomato sauce. Fluffy rice soaks up every savory drop. Topped with creamy paprika sour cream and fresh dill, this 25-minute wonder delivers pure comfort food perfection!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
White Rice
1 unit
Crushed Tomatoes
10 ounce
Ground Beef
1 unit
Conehead Cabbage
2 clove
Garlic
2.5 teaspoon
Red Wine Vinegar
1 teaspoon
Paprika
1 unit
Beef Stock Concentrate
⅓ tablespoon
Onion Powder
¼ ounce
Dill
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to use in Step 4.
-
While rice cooks, wash and dry produce.
-
Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Cut cabbage into 1-inch cubes. Peel and mince or grate garlic. Pick and roughly chop fronds from dill.
-
Heat a drizzle of oil in a large pot over medium-high heat. Add beef*, half the paprika (you’ll use the rest later), 1 tsp onion powder (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the onion powder—we sent more!) Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes.
-
Add garlic; cook, stirring, until fragrant, 30-60 seconds.
-
To pot with beef, stir in cabbage, tomatoes, stock concentrate, ¼ cup water, and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook, stirring occasionally, until cabbage is tender and sauce has thickened slightly, 6-8 minutes.
-
Turn off heat; add half the vinegar (for a tangier flavor, add all the vinegar) and 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper.
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Stir in rice.
-
While beef and cabbage cook, in a small bowl, combine sour cream and remaining paprika. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
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Divide beef and cabbage rice between shallow bowls. Drizzle with paprika sour cream. Garnish with dill and serve.
