Recipe by BelleTerre
I first read this in a magazine, but can't remember which one. It's been changed some to suit my family's taste. It's simple and easy and can be easily converted to a crock pot recipe for a potluck. Don't forget to serve with mashed potatoes!
Top Review by Hey Jude
I made this two days ago and held off my review until we had the leftovers tonight. I loved it the first night, my husband just liked it. We had the leftovers tonight and HE loved it, as did I. It definitely improves with a day of aging! I made some changes, due to availability of ingredients: I used 2 14.5 oz. cans of chopped tomatoes with Italian seasonings and then added a bit of dried basil, oregano and parsley (just a couple of shakes of each). I didn't have quick-cooking rice so I used about 2/3 cup of Uncle Ben's and added water when I thought it was getting too dry....that worked so well I would do it the same way the next time I make this. Also, and the main reason I made this recipe, I used about 3/4 of a bag of coleslaw mix....sliced cabbage and carrots. I had it in the fridge and didn't want to waste it so this ended up being a clean out the fridge recipe that worked out just great. The only thing I would pay more attention to is the cider vinegar....I was a bit careless with the measurement and added a bit more than the recipe stated (my fault) and, at first, I thought I had ruined the recipe because the taste was so strong but after I added the rice, and more water, the taste was perfect. We really loved this recipe for it's simplicity and for using ingredients you have around the kitchen, especially those bags of cabbage you get from the produce department! We'll definitely make this again! Thank you BelleTerre for posting this excellent recipe :)
- 1 lb ground beef
- 1⁄2 cup onion, chopped
- 3 cups of coarsely chopped cabbage
- 1 (28 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian spices
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- salt and pepper
- 1 cup quick-cooking rice
Directions See How It's Made
- Brown meat in a large pan, or Dutch oven over medium heat.
- Add onion and saute until onion is translucent.
- Add cabbage and stir until wilted.
- Add remaining ingredients except for the rice in order given.
- Mix well and bring to a boil then reduce heat, cover and simmer covered 45 to 60 minutes.
- In the last 10 minutes add the rice and continue to simmer.
- If the rice soaks up too much liquid, just add some water 1/2 cup at a time.