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Cabbage Roll Skillet

Have a happy helping of this quicker take on something our grandmothers would make. We serve it over brown rice. It also freezes well. —Susan Chickness, Pictou County, Nova Scotia
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 1 pound extra-lean ground beef (95% lean)
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 small head cabbage, thinly sliced (about 6 cups)
  • 1 medium green pepper, cut into thin strips
  • 4 cups hot cooked brown rice

Directions

  • Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
  • Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.
Nutrition Facts
1-1/3 cups with 2/3 cup rice: 332 calories, 5g fat (2g saturated fat), 43mg cholesterol, 439mg sodium, 50g carbohydrate (12g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat.
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