This recipe makes quite a bit and can feed a crowd. You'll be sure to have some leftovers the following day cutting down on those extra meals you sometimes feel compelled to create.
Cabbage rolls are delicious and time consuming. This treat will hit the spot and can be assembled in no time.
1 can (28 ounces) whole plum tomatoes, undrained
1 pound ground beef
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 rice
Drain plum 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. Drain. Stir in tomato sauce, vinegar, brown sugar, seasonings and the tomatoes and reserved liquid.
Add cabbage and green pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes longer or until cabbage is tender. Serve with rice