1 lb lean ground beef
1 small yellow onion, chopped
1 small head of cabbage, shredded
1 can (28-oz) Mexican or Italian (your choice) tomatoes, undrained
1 tbsp brown sugar
1 tbsp cider vinegar
1/4 tsp salt
dash of fresh ground black pepper
Hot cooked brown rice, if desired.
Spray the bottom of a Dutch oven lightly with nonstick cooking spray. Brown ground beef and onion together in the pan; drain off any excess grease. Stir in the cabbage, cover and cook for 5 minutes until crisp tender. Add the tomatoes. brown sugar, vinegar, salt and pepper stirring to blend together. Cook for an additional 10 minutes, stirring occasionally. If desired, serve over the hot cooked rice.
Yield: 4-6 servings.
1 small head of cabbage, shredded
1 can (28-oz) Mexican or Italian (your choice) tomatoes, undrained
1 tbsp brown sugar
1 tbsp cider vinegar
1/4 tsp salt
dash of fresh ground black pepper
Hot cooked brown rice, if desired.
Spray the bottom of a Dutch oven lightly with nonstick cooking spray. Brown ground beef and onion together in the pan; drain off any excess grease. Stir in the cabbage, cover and cook for 5 minutes until crisp tender. Add the tomatoes. brown sugar, vinegar, salt and pepper stirring to blend together. Cook for an additional 10 minutes, stirring occasionally. If desired, serve over the hot cooked rice.
Yield: 4-6 servings.
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