Serves 6. Recipe is adapted from a Hunts Tomato products recipe. Corinne Cook says this is a simple version of cabbage rolls with similar flavor.
1 cup long-grain white rice, uncooked
1 (14-oz.) can reduced-sodium chicken broth
6 cups chopped green cabbage
1 lb. ground chuck beef (80 percent lean)
1 small onion, chopped
¼ medium bell pepper, chopped
1 garlic clove, chopped
1 (14.5-oz.) Hunt’s Stewed Tomatoes, undrained
1 (8-oz.) can Hunt’s Tomato Sauce
2 tsps. sugar
Salt, black pepper and cayenne to taste
1. Place rice and broth in 3-quart saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15-20 minutes or until rice and cabbage are tender.
2. Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink. Drain off fat. Add bell pepper and garlic. Cook until vegetables are tender; stirring occasionally.
3. Add undrained tomatoes, tomato sauce, sugar, salt and pepper to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together.