In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 4.

While rice cooks, wash and dry produce.

Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Cut cabbage into 1-inch cubes. Peel and mince or grate garlic. Pick and roughly chop fronds from dill.

Heat a drizzle of oil in a large pot over medium-high heat. Add beef*, half the paprika (you’ll use the rest later), 1 tsp onion powder (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the onion powder—we sent more!) Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes.

Add garlic; cook, stirring, until fragrant, 30-60 seconds.

To pot with beef, stir in cabbage, tomatoes, stock concentrate, ¼ cup water, and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook, stirring occasionally, until cabbage is tender and sauce has thickened slightly, 6-8 minutes.

Turn off heat; add half the vinegar (for a tangier flavor, add all the vinegar) and 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper.

Stir in rice.

While beef and cabbage cook, in a small bowl, combine sour cream and remaining paprika. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Divide beef and cabbage rice between shallow bowls. Drizzle with paprika sour cream. Garnish with dill and serve.