Unstuffed Cabbage Rolls

Ingredients

• 2 tablespoons canola oil
• 1 pound lean ground meat
• 1 large yellow onion, chopped
• 3 large garlic cloves, minced
• 1  small head green cabbage (about 1 1/4 pounds), chopped (8 cups)
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 1/4 cups water
• 3 tablespoons red wine vinegar
• 2 tablespoons packed light brown sugar
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups cooked white rice  OR  1 (8.5 ounce) package microwavable white rice
  
• 2 tablespoons chopped fresh dill and/or parsley, plus more for garnish

Preparation

1. Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the meat, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.
2. Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes.
   
3. Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat.  Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.
4. IF USING MICROWAVABLE RICE, stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes. 
   
5. IF USING PRE_COOKED RICE, stir the rice into the mixture in the skillet until well combined.  Cook, uncovered, until the rice is warm.
   
6. Stir in the herbs until combined. Garnish with additional herbs and serve. 
   

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months.