Ingredients
1 can (28 ounces) whole plum tomatoes, undrained1 pound extra-lean ground beef (95% lean)1 large onion, chopped1 can (8 ounces) tomato sauce2 tablespoons cider vinegar1 tablespoon brown sugar1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon pepper1 small head cabbage, thinly sliced (about 6 cups)1 medium green pepper, cut into thin strips4 cups hot cooked brown rice
Preparation
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.
