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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a wonderful weeknight meal because it is put together so fast. It has a slight Mexican flavor but it is not over-powering.Diana Filban, Cut Bank, Montana Ingredients:
1 pound ground beef |
1 cup chopped onion |
1 small head cabbage, shredded (about 1 pound) |
1 can (28 ounces) mexican diced tomatoes, undrained |
1 tablespoon brown sugar |
1 tablespoon white vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
hot cooked rice |
Directions:
1. In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice. Yield: 4-6 servings.
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