Ingredients

1 to 1 1/2 pounds lean ground beef (at least 85 percent lean)
1 large onion, chopped
1/2 medium head cabbage (about 1 pound), shredded or chopped
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon sugar, or to taste
3 tablespoons apple cider vinegar
3/4 cup water
3/4 cup long-grain white rice
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Place a large, deep skillet or saute pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil or butter and then add the ground beef. Break up the beef with a spatula and cook, stirring, for about 2 to 3 minutes. Add the onion and continue cooking, stirring, until the beef is no longer pink and the onion is translucent.

Add the cabbage to the ground beef mixture along with the stewed tomatoes, diced tomatoes, tomato sauce, sugar, and vinegar. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted.

Add the water and rice to the beef and cabbage mixture. Reduce the heat to low, cover, and simmer until the rice is tender, or about 20 to 25 minutes. Add more water, if needed.

Taste and add salt and freshly ground black pepper, to taste.

Tip
This slow cooker beef and cabbage dinner is another excellent option for a busy day.
Recipe Variations
Add 1 cup of instant brown rice with 1 cup of water in place of the white rice and 3/4 cup of water.
Add 1/2 to 1 cup of diced green bell pepper to the beef and onion mixture.
Add a pinch of cinnamon to the tomato mixture.
When the dish is finished cooking, top it with about 1 cup of shredded cheese, cover the pan, and cook for a few minutes longer, or just long enough to melt the cheese.

skillet