Deconstructed Stuffed Cabbage Bowls

Ingredients: 

• 1 pound ground lean pork
• 1 small head green cabbage, shredded, about 5 cups
• 1 yellow onion, finely chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 (28-oz.) can crushed or diced tomatoes
• 2 tablespoons brown sugar, packed
• 1 tablespoon apple cider vinegar or lemon juice
• 1/2 teaspoon garlic powder, or 1 teaspoon jarred minced garlic
• 1/4 teaspoon red pepper flakes, optional
• 4 cups cooked white rice, kept warm, for serving
• Sour cream, optional, for serving
• Chopped fresh parsley, optional, for garnish

Method:

1.  Heat a large pot over medium heat. Add pork, and cook, breaking it up with a wooden spoon or spatula until browned, about 5-6 minutes. Remove from skillet, leaving any remaining fat.
2. Add shredded cabbage, onion, salt and pepper, and cook until tender and lightly caramelized, about 8-10 minutes.
3. Stir in tomato paste and cook for 1 minute. Add tomatoes, brown sugar, apple cider vinegar, garlic powder, and red pepper flakes, if using.
4. Bring mixture to a simmer and cook until cabbage is tender and mixture thickens slightly, about 8-10 minutes. Fold in reserved pork and remove from heat.
5. Divide rice evenly among serving bowls. Top with a generous portion of pork and cabbage mixture. Garnish with a dollop of sour cream and parsley, and serve.