Ingredients

• 300 g ground meat
• 1 leek
• 1/2 onion
• 1 carrot
• 2 tablespoons olive oil + 1 tablespoon butter
• 40 g rice
• 1/4 cabbage (e.g., young or Italian)
• 2 liters broth
• 1 can tomatoes
• 1 tablespoon tomato concentrate
• salt, pepper, 1 teaspoon paprika powder, 1 teaspoon oregano, 1/2 teaspoon thyme
• 1 tablespoon chopped dill

Preparation

1. In a large pot, heat the olive oil and brown the ground meat thoroughly on all sides until it starts to turn golden.
2. Add the chopped leek, diced onion, and butter. Fry for about 5 minutes, stirring.
3. Add the peeled and grated carrot on a coarse grater, salt, pepper, and the remaining seasonings. Mix and fry for about 2 minutes.
4. Pour in the hot broth and bring to a boil.
5. Add the finely chopped cabbage and dry rice. Cover and cook for about 15 minutes, until the rice is tender.
6. Add the crushed tomatoes from the can and tomato concentrate. Cook for another about 3 minutes, and finally add the dill.