- 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.
1 cup: 198 calories, 7g fat (3g saturated fat), 37mg cholesterol, 668mg sodium, 18g carbohydrate (13g sugars, 4g fiber), 16g protein.