De-constructed Cabbage Roll on Grilled Zucchini with Dill Infused Sour Cream
Course Main Course
Cuisine german
Cook Time 1 hourhour
Total Time 1 hourhour
Servings 5serving
Ingredients
1/2 1cabbage" chopped into pieces
1cupsour cream
2tbspschopped garlic
1busheldillfresh
1 large 1onion" chopped into pieces
1lbground beef
3zucchinisliced lengthwise
28oztomatodiced
salt
pepper
1tbspolive oilplus more for frying
1cupbeef 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.