1 tb olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 lb lean ground beef
1 tb oregano
1 tsp kosher salt
3 cups green cabbage, finely shredded
1 lemon, juiced
1/4 cup fresh dill, chopped
1/2 cup chicken broth
1 lemon, juiced
2 eggs
2 tsp cornstarch or arrowroot
1/2 tsp kosher salt
Serve with: 2 cups cooked jasmine rice
Add olive oil to a large pan over medium heat.
Add the onion and garlic, sautéing for 3-4 minutes until the onions soften a bit, then add the ground beef. Break up into tiny pieces. Add the oregano, salt, cabbage and lemon, stirring until the cabbage has wilted completely.
Top with fresh dill, mix and remove from the heat. Make the lemon sauce. Add all ingredients to a small blender and blend for 20-30 seconds. If you don’t have a blender, just whisk in a bowl until smooth.
Transfer to a small saucepan over low heat so the sauce thickens, stirring occasionally to prevent the eggs from cooking! Once warmed to your liking, remove from the heat.
Cook rice. Assemble bowls with rice on the bottom, the cabbage-meat mixture, and pour lemon sauce on top. Enjoy!!!
