One-Pot Meatballswith Veggies, Jasmine Rice and Cabbage Salad

Meatballs

1. 1

   In a bowl, combine ground beef, grated carrots, grated golden potato, finely chopped onion, finely chopped parsley, 0.33 cup oil, 1 tbsp paprika, 2 tsp salt, 1 tsp black pepper, and 1 tsp cumin; mix thoroughly and shape into small balls.

Base

2. 2

   Heat 0.25 cup oil in a large pot over medium heat, sauté sliced onion until golden, then stir in 1 tbsp paprika, 1 tbsp salt, and 1 tsp black pepper.

3. 3

   Add the meatballs to the pot, cover, and cook for 7–10 minutes, stirring only to turn them once.

4. 4

   Stir in the small diced carrots, frozen peas, frozen corn, 0.33 cup tomato paste, 1 tbsp sugar, and 2 cups water; cover and simmer an additional 10–15 minutes until vegetables are tender and sauce has thickened.

Rice

5. 5

   While the sauce simmers, combine washed jasmine rice, 4 cups water, 0.25 cup oil, and 1 tbsp salt in a separate pot; bring to a boil, then reduce heat, cover, and simmer 10–15 minutes until rice is tender.

Salad

6. 6

   In a bowl, toss shredded purple cabbage, shredded carrot, minced garlic, 0.5 cup white vinegar, 0.25 cup oil, 2 tsp salt, and 1 tbsp sugar; let sit briefly to meld flavors.