UNSTUFFED CABBAGE SKILLET

UNSTUFFED CABBAGE SKILLET image

Provided by Ellen Bales

Time 35m

Number Of Ingredients 10

1 c long grain rice, uncooked
1 can(s) (14 oz) chicken broth
6 c chopped green cabbage
1 lb ground chuck
1 c frozen chopped onion
1 can(s) (14.5 oz.) stewed tomatoes, undrained
1 can(s) (8 oz.) tomato sauce
2 tsp granulated sugar
1/4 tsp ground black pepper
salt to taste, if desired

Steps:

1. Place the rice and broth in a 3-qt. saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
2. Meanwhile, cook beef and onion in large skillet over medium-high heat for 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
3. Add undrained tomatoes, tomato sauce, sugar and pepper (and salt) to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together and serve.