De-constructed Cabbage Roll on Grilled Zucchini with Dill Infused Sour Cream

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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
Cook Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: german
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 tomatoes 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.

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