Cabbage Roll Skillet

average rating is 4.5 out of 5

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Serves:

4 Servings

Calories/Serving:

322

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

Ingredients

Photo and recipe are courtesy of Taste of Home

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.