Have a nice big helping of this lighter, quicker take on something our grandmothers would make. We serve it over brown rice.
—SUSAN CHICKNESS PICTOU COUNTY, NS
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 6 SERVINGS
1 can (28 ounces) whole plum tomatoes, undrained
1 pound extra-lean ground beef (95% lean)
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 brown rice
1. Drain 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. Stir in the tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
2. Add cabbage and pepper; cook, covered, 6 minutes, stirring mixture occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.
Per 1 1/3 cups with 2/3 cup rice: 332 cal., 5g fat (2g sat. fat), 43mg chol., 439mg sod., 50g carb. (12g sugars, 9g fiber), 22g pro.
Diabetic Exchanges: 3 starch, 3 lean meat.