Baked Cabbage Roll Skillet Supper
- 1 lb medium ground beef or pork
- 2 cloves garlic, crushed
- 1 large cooking onion, peeled and chopped
- 1 can (14 oz/398 ml) tomato sauce
- 1/2 cup water
- 1 cup 5-minute rice
- 1 tsp paprika
- 1/2 tsp dried dillweed
- 1/4 tsp each salt and pepper
- 1/2 head cabbage
- Sour cream for garnish
In a large, wide soucepan over medium heat, cok meat and garlic, stirring often with fork to keep meat crumbly. Add 1 to 2 tsp vegetable oil if meat sticks
Stir in onion and cook until meat loses it redness, a total of about 5 minutes. Stir in tomato sauce, water, rice, paprika, dillweed, pepper and salt. Cover and bring to a boil. Set aside.
Meanwhile, slice the cabbage in 1 x 3 inch strips. Stir into the meat mixture. Cover tightly and reduce heat to medium low, cook, stirring often, until rice and cabbage are tender, 10 to 15 minutes. Serve with Sour cream.