From the New York Times
Ingredients:
1 pound ground beef (preferably 20 percent fat) Salt 1/2 cup basmati rice 1 large yellow onion, chopped 1 tablespoon sweet paprika 6 garlic cloves, minced or finely grated 1 (14-ounce) can whole tomatoes 4 cups chopped cabbage 2 tablespoons unseasoned rice vinegar 1 bunch parsley, roughly chopped
Preparation:
Heat a medium Dutch oven or heavy pot over medium-high heat. Add the beef and a hefty pinch of salt. Using a spatula, spread the beef in an even layer to cover the bottom of the pot. Sear for 3 minutes, then break the beef into smaller pieces and continue cooking for 3 minutes, stirring occasionally, until evenly browned.
Stir in the rice and cook, stirring frequently, for 3 minutes, until the rice develops a golden color. Add the onion and cook, stirring frequently, for 5 minutes, until softened and translucent. Add the paprika and garlic and cook, stirring, for 1 minute, until fragrant. Add the tomatoes, crushing them as you add them to the pot, plus 6 cups of water, the cabbage and vinegar, the parsley and a hefty pinch of salt. Bring to a boil, loosely cover the pot with a lid and boil for 15 minutes. Taste and season with more salt if needed.