Cabbage Roll Skillet

• 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
2. , 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 tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
3. Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

tomatoes, extralean ground beef, onion, tomato sauce, cider vinegar, brown sugar, oregano, thyme, pepper, head cabbage, green pepper, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/cabbage-roll-skillet/ (may not work)