Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add 1 diced yellow onion and sauté for 4-6 minutes until softened and translucent. Stir in 2 minced garlic cloves and cook for another minute.

Push the sautéed onions to the side, and add 1 pound of lean ground beef. Season with kosher salt and black pepper. Allow the beef to brown undisturbed for 3-5 minutes.

Stir in 1 teaspoon of dried oregano and 4 cups of chopped green cabbage. Cover the skillet and cook for about 5-7 minutes, stirring occasionally until cabbage wilts down.

Remove the skillet from heat. Fold in ¼ cup of chopped fresh dill and the juice of 1 lemon. Adjust seasoning as needed.

Serve by layering the cabbage and meat mixture over a bed of cooked long-grain rice in bowls, garnishing with extra black pepper.