Cabbage Rolls - deconstructed

I love cabbage rolls. You can find them all over middle and eastern Europe and the Balkans.

But they need a lot of work and are only manageble in large quantities.

Sorry, but I am lazy today and do not have the time for them.

The solution is a cabbage stew with all the in gredients, but just 15% of the work load.

Recipe for 4:

400 g lean beef mince

600 g cabbage, 3 carrots, 1 large yellow onion, 5 cloves of garlic, 3 bay leaves

4 tbsp tomato paste, 2 tbsp hot paprika paste

2 tbsp rapeseed oil, 1 l beef stock

180 g long grain rice

Salt. Pepper. Caraway seeds

Chop onion and carrots in small chunks. Cut the cabbage in wider strips.

In a large pot heat up the oil and brown the beef. When it took color, add onions and give them 3 min.  Season.

Now add both kinds of pastes. Stir well for a bit. Add carrots and stock and bay leaves.

Cook for 10 min to soften the carrots. Add the cabbage and caraway seeds and let it wilt down for 5 min, add the rice and lower the heat and let it simmer for 12 min.

Check the seasoning.