I made this recipe in a last minute attempt to make dinner using my pantry and whatever I had left in my fridge. The moment my husband took a bite he said it tasted like hamburger helper. I’ve never tried hamburger helper so I’ll just have to take his word for it! All I know is that it’s super easy to make, uses basic ingredients, and is so comforting and delicious! 

Ingredient highlight

Beef! Is an extremely nutrient-dense meat with lots of iron, vitamin B12, zinc, and selenium to name a few. Try to buy grass-fed organic (and local if that’s an option) beef when possible. 

This is a great article to help you understand what to look for when buying grass-fed beef.

Servings 4 -6
Prep Time 5 minutes
Cook Time 35 minutes


  • 1 tbsp olive oil
  • 1 lb ground beef*
  • 1 ½ tsp kosher salt
  • 6 cups chopped cabbage (from about a 1 lb small head)
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp fennel seeds
  • ¼-½ tsp red pepper flakes (optional)
  • 1 cup jasmine rice, thoroughly rinsed
  • 1 (14.5 oz) can whole peeled tomatoes***
  • 1 cup water
  • Grated or crumbled cheese, for topping
  • Chopped parsley or cilantro, for topping
  • *You could also make this with ground chicken or turkey or crumbled up tofu. I once tested with 8 oz of turkey and half a block of tofu and it was delish! If you substitute the beef, just add 2 extra tablespoons of oil (3 tbsp total).


  • On a 6-quart Instant Pot, press the sauté button set to “normal” or “medium”. Let it heat up for a minute, then add the oil, meat, and ½ teaspoon salt and cook, breaking up into bite-sized chunks, until mostly cooked through, about 3-5 minutes.
  • Stir in the cabbage and another ½ teaspoon salt and cook until wilted down, about 3-5 more minutes, stirring occasionally. Stir in the spices for about 30 seconds, then press “cancel”.
  • Add in the rinsed rice, tomatoes, water, and remaining ½ teaspoon salt. Use your hands or scissors to break the tomatoes open to release all of their juices. Stir everything together and make sure any rice on top is submerged in the liquid.
  • Lock the lid in place and set the vent to “sealing”. Select “manual pressure” (set to high) and set the timer for 5 minutes (it will take about 10 minutes to come to pressure). Once the 5 minutes is up, let it naturally release for 10 minutes, then release the pressure manually by moving the valve to “venting”.
  • Remove the lid. Serve topped with cheese and fresh herbs.

Stovetop instructions:

  • Follow the recipe as is using a large pot. Simply increase the water to 1 ¼ cup and simmer, covered, for about 30 minutes. If the rice is still not cooked through, give it a stir, add a bit more water, cover and cook for 5-10 more minutes.

Items you can prep ahead (optional)

  • Chop 6 cups cabbage (from about 1 lb small head)


  • To make vegetarian, use a block of tofu, crumbled up and pressed to get the water out. Increase the olive oil to 3 tablespoons and follow the recipe.
  • To make vegan, see above + skip the cheese.
  • You can use any ground meat in place of beef. See recipe note. 
  • Easily use kale instead of or in combination with cabbage.
  • If all you have is a can of diced tomatoes, that works too.


  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave until warmed through, stirring and breaking it up every 45 seconds or so. Top with cheese, pepper, and lots of herbs. You could even squeeze some lemon over top to brighten it up.
  • Heat it up in a skillet and add some extra greens or veggies. 
  • Toss in some thinly sliced/finely chopped raw crunchy cabbage to add crunch and more veg.

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in.