Monday, December 7, 2015

Cabbage Roll Skillet ala ~CHB~

Cabbage Roll Skillet ala ~CHB~
(original recipe by Susan Chickness in Dec 2015 Taste of Home magazine)

1 28 oz. or 2 14 oz. can(s) diced tomatoes, undrained
1 lb. ground hamburger (or chicken, pork, or turkey)
1 large onion, chopped
1 8 oz. can tomato sauce (optional)
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
¼ to ½ tsp. white pepper
1 tsp. dried oregano
1 tsp. dried thyme leaves
½ to 1 tsp. dried basil
½ to 1 dried parsley
½ to 1 small head cabbage, thinly sliced
½ to 1 green pepper, cut into thin strips
4 cups cooked brown rice
  • In large nonstick skillet, cook meat and onion over medium high heat for 6 to 8 minutes, or until meat is no longer pink and breaks into crumbles.
  • Stir in tomato sauce (if using), vinegar, brown sugar, seasonings, and diced tomatoes.
  • Add cabbage and green pepper; cook, covered 6 minutes, stirring occasionally.
  • Cook, uncovered, 6 to 8 minutes longer, or until cabbage is tender.
  • Serve over brown rice.