1-First Steps: Prep and Sauté: Begin by heating 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium-high heat. Add 1 pound of lean ground beef and 1 small diced sweet onion, then sauté until the beef browns and breaks into crumbles, about 3 minutes, and drain any excess grease if needed.

2-First Steps: Prep and Sauté: Next, stir in 3 cloves of minced garlic and cook until fragrant, which takes about 20 seconds. Add 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and 1/2 teaspoon paprika to season the mix.

3-Combine and Cook: Now, mix in 1/2 cup uncooked white rice, 1/4 cup golden raisins if you’re using them, the 15-ounce can of tomato sauce, 1 1/2 cups low-sodium beef broth, and the chopped cabbage (about 6 cups with core removed).

4-Combine and Cook: Bring everything to a boil over high heat.

5-Combine and Cook: Reduce to a gentle simmer, cover, and cook for 22 to 25 minutes, stirring occasionally, until the rice and cabbage are tender.

6-Combine and Cook: Finally, serve in bowls with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley for added flavor.