De-constructed Cabbage Roll on Grilled Zucchini with Dill Infused Sour Cream
De-constructed Cabbage Roll on Grilled Zucchini with Dill Infused Sour Cream
De-scontructed Cabbage Roll on Grilled Zucchini with Dill Infused Sour Cream Recipe by Raymond Selzer
Servings: 5 serving
Ingredients
- 1/2 1 cabbage " chopped into pieces
- 1 cup sour cream
- 2 tbsps chopped garlic
- 1 bushel dill fresh
- 1 large 1 onion " chopped into pieces
- 1 lb ground beef
- 3 zucchini sliced lengthwise
- 28 oz tomato diced
- salt
- pepper
- 1 tbsp olive oil plus more for frying
- 1 cup beef broth
- vegetable oil
Instructions
- add 1/3 cup of finely chopped dill, salt, pepper and olive oil to the sour cream. Whisk vigorously to combine. Cover and refrigerate.
- Heat some more olive oil in a large skillet on medium high. Add ground beef, season with salt and pepper and cook til just brown. 5 minutes or so.
- preheat a grill or an oiled griddle to medium high
- Add cabbage, onions and garlic. Season with salt, cover and fry on medium for 4 minutes, stirring a couple times so nothing sticks to the bottom.
- Stir in tomatoes with juice, and the rest of the chopped dill. Let cook another couple minutes, add beef broth, turn up heat and bring to a boil.
- Cover the pan about 3/4 of the way with a lid, enough that you're trapping a lot of steam to wilt the cabbage, but also so that the liquid can reduce. Leave covered like this for 10 minutes. Remove lid and cook another 5 minutes or so, stirring frequently til most of the liquid is gone.
- Toss the zucchini slices in vegetable oil and salt.
- Grill 3-4 minutes per side til they become limp like wet noodles.
- Serve the cabbage over the zucchini noodles, top with lots of dill sour cream.
Notes
fat content of the beef isn't a big deal, I used medium.
