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.