In a large frying pan add the olive oil, garlic, onion, and ground beef, cook on medium heat until almost all browned.
Then add the cabbage, tomatoes, water and rice, stir to combine, add the spices and combine. Cook over low-medium heat half covered for approximately 30 minutes or until cooked and thickened. The last 10 minutes remove the lid to thicken. Enjoy!
Notes
Any leftovers should be stored in an airtight container in the fridge. It will keep for up to 3 days. It can also be frozen in a freezer safe container. It will keep for up to 2-3 months in the freezer. Thaw overnight in the fridge, re-heat either in the microwave, oven or in a skillet on the stove.This recipe can be made in the oven in a dutch oven or oven proof baking dish. Bake for approximately 30 minutes at 400F/200C. It's best to brown the ground beef as in step 1 before baking and cook the rice al dente.