Total TimePrep/Total Time: 30 min.
- 1 pound ground beef
- 1 cup chopped onion
- 1 small head cabbage, shredded (about 1 pound)
- 1 can (28 ounces) Mexican diced tomatoes, undrained
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Hot cooked rice
- In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.
Nutrition Facts1 cup: 198 calories, 7g fat (3g saturated fat), 37mg cholesterol, 668mg sodium, 18g carbohydrate (13g sugars, 4g fiber), 16g protein.
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Mar 12, 2013
I made this for dinner last night. I have 7 kids and none of them liked this, nor did my husband. I am pregnant and very sick, so I didn't have any, I ate something else. However, no one else in my home cared for it. My husband said he could eat it, but not to make it again.I made it exactly as the recipe said, no alterations.
Jun 27, 2011
It was OK, not much flavor.
Dec 27, 2009
I made this recipe for my husband and he just loved it. I will make it again. I have passed it on to friends.
Jun 8, 2009
I have my own recipe for cabbage rolls and my husband just told me that he likes this one even better because he doesn't have to cut it up. We loved it. So easy to prepare.