Ingredients:

  • 1 medium head of white cabbage (approx. 2 lbs / 900g), cored and shredded into 1-inch ribbons
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 0.5 lb beef chuck, cubed small (1/2 inch)
  • 1.5 tbsp Turkish tomato paste
  • 1 tbsp Turkish hot pepper paste
  • 1 tsp Aleppo-style pepper flakes
  • 1 tsp dried mint
  • 2 cups low-sodium beef broth
  • 2 tbsp uncooked white rice
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add the cubed beef chuck and sear until browned on all sides. Add the diced onions and sauté for 6 minutes until translucent and soft. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the tomato paste and hot pepper paste to the center of the pot. Fry the paste in the oil for 2 minutes to remove the raw metallic taste and develop a deep savory base. Stir in the Aleppo pepper flakes and dried mint.
  3. Add the shredded cabbage in three batches. After each addition, toss it with the paste mixture to coat and allow it to wilt slightly before adding the next batch.
  4. Pour in the beef broth and add the uncooked white rice. Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Cover the pot and simmer for 45 minutes, or until the cabbage is buttery and tender and the rice has fully softened. Stir occasionally to ensure the rice doesn't stick to the bottom.
  6. Stir in the fresh lemon juice just before serving to brighten the flavors. Adjust seasoning to taste.