WITH dilled cucumbers
This stew has all the flavors of cabbage rolls—right down to the citric acid and ginger snap cookies used by my western-Pennsylvania grandmother—but none of the fuss associated with steaming a head of cabbage, removing the leaves, and forming the actual rolls.
In a large skillet or sauté pan, cook the beef over medium-high heat, stirring to break it up, until most of the pink is gone, 5 to 8 minutes. Pour off any liquid and transfer the beef to the slow cooker; stir in the tomatoes, citric acid,
Return the skillet to medium heat and add the oil, onion, and a pinch of salt and cook, stirring, until just tender, 2 to 3 minutes. Pour in
Put the rice in a sieve and rinse very well under running water. Dump into a
Stir the cabbage and beef mixture, season with more salt and pepper, if needed, and serve over the rice.
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