Unstuffed Cabbage Rolls Bowls

Step 1

Arrange a rack in the middle of the oven and heat to 325°F. Coat a 9x13-inch baking dish with cooking spray or oil; set aside.

Step 2

Quarter the cabbage through the core. Cut each quarter in half, leaving a piece of the core attached to each wedge to hold it together, for a total of 8 wedges.

Step 3

Arrange the wedges in a single layer in the baking dish, tucking them in tightly, if necessary. Pour the broth or water over the wedges and season with the salt and pepper. Cover tightly with aluminum foil and bake until the cabbage is tender but not falling apart, about 45 minutes. Meanwhile, make the sauce.

Step 4

Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and a pinch of salt and cook until softened, stirring often, about 5 minutes. Add the ground meat and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

Step 5

Stir in the tomatoes, raisins, brown sugar, and cinnamon. Simmer for 15 minutes, stirring occasionally. Keep warm over very low heat until the cabbage is ready. Just before serving, stir the lemon zest and juice into the sauce. Taste and season with salt and pepper as needed.

Step 6

To serve, spoon rice onto serving plates. Top with a wedge of cabbage and ladle the sauce over the top.