Step 1

Preheat oven to 350F

Step 2

Toss the rice with the fresh dill and set aside.

Step 3

Brown the ground beef off in a large Dutch oven or skillet. Start with a little olive oil if your meat is very lean. Break the meat apart into a coarse crumble as it cookes. Drain off excess fat and set aside on a plate.

Step 4

Heat a tablespoon of olive oil in the same pan and sauté the onions, garlic, paprika, and cayenne for a few minutes to soften the onions.

Step 5

Add the crushed tomatoes, tomato sauce, cider vinegar, garlic flakes, onion flakes, and salt to the pan and stir to combine. Bring up to a bubble and then turn down and let simmer gently for 5 minutes. Add the beef back into the pot, along with the green peppers and keep at a low simmer. Taste to adjust any of the seasonings.

Step 6

Remove the outer leaves from the cabbage and slice in half, through the core. Remove the core and cut the halves in half again, in the same direction. Slice the cabbage into 1/2 inch shreds.

Step 7

Put the cabbage in a large microwave safe bowl and add a splash or two of water. Microwave on high, covered, for 4 minutes. Drain well.

Step 8

Layer the casserole with half the cabbage on the bottom, followed by half the meat sauce. Sprinkle all of the rice evenly over top, then add the remaining cabbage over that and gently press down. Whisk together the creme fraiche with the lemon juice and drizzle or dollop evenly across the top. Then finish with the rest of the meat sauce.

Step 9

Lay a piece of foil loosely over the top (don't crimp) and bake for about 40 minutes, or until bubbling and hot throughout. If you want to top with cheese, remove the foil and sprinkle across the top about 10 minutes before the end of baking to give it a chance to melt.