Unstuffed Cabbage Recipe
1 Cup Long Grain White Rice, Uncooked
1 14 oz Can Reduced Sodium Chicken Broth
6 Cups Chopped Green Cabbage
1 Pound Ground Chuck Beef (80% Lean)
1 Cup Frozen Chopped Onion
1 14 and 1/2 oz Can Stewed Tomatoes, Undrained
1 8 oz Can Tomato Sauce
2 tsp. Granulated Sugar
1/4 tsp. Ground Black Pepper
- Place rice and broth in 3-quart 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
- Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
- Add undrained tomatoes, tomato sauce, sugar and pepper 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.
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