Unstuffed Cabbage Rolls

Directions

1. Rinse the rice in a colander and transfer it to a small saucepan with water and salt; bring to a boil.
2. While the rice cooks, wash and dry all produce.
3. When the water boils, reduce heat to low, cover, and simmer until the liquid is absorbed (about 10–15 minutes); remove from heat and let stand covered for 5 minutes.
4. Trim the root end from the cabbage, halve it lengthwise, then cut into 1-inch pieces and place in a large bowl.
5. Peel and finely dice the yellow onion.
6. Heat a stainless skillet over medium-high heat.
7. Peel and mince the garlic.
8. Add the beef, onion, and garlic; cook, breaking up the meat, until browned and the onion is tender (3–5 minutes).
9. Stir in the diced tomatoes and the cabbage; season with salt and pepper. If the cabbage crowding prevents proper cooking, cook it down first, then add the rest; reduce heat to medium and cover, cooking until the cabbage is softened (10–15 minutes).
10. Trim the stems and peel the carrot, then coarsely grate it.
11. When the cabbage is softened, add the grated carrot and the cooked rice; stir to combine and cook 1–2 minutes until the carrot is softened.
12. Divide the mixture between two plates and serve.