Unstuffed Cabbage

Serving Size : 6 

Categories : Meats Vegetables

Amount Measure Ingredient -- Preparation Method
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12 oz lean ground beef, 92%
1 onion -- chopped
3 - 5 garlic cloves -- minced (I buy minced garlic by the quart to speed preparation.)
1 tbsp cinnamon
1 med cabbage head
28 oz tomatoes, canned -- crushed
1 tbsp brown sugar, packed -- (light)
1 tbsp vinegar -- white
1/2 tsp salt

Crumble beef into a 4 - 5 qt Dutch oven. Add onions and garlic and cook over medium-high heat 5 to 6 minutes, stirring often, until beef is lightly browned. Stir in cinnamon.

Quarter and core cabbage. Cut crosswise in inch-wide strips--you should have about 8 cups. Add to meat mixture, cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until the cabbage wilts.

Stir in tomatoes, sugar, vinegar and salt. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 10 minutes or until cabbage is tender.

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NOTES : Generous serving!

173 calories 5.9 g fat 5.9 g fiber 3 points

Serve over rice or noodles and add points appropriately. I prefer brown rice cooked in chicken broth.