Cabbage Roll Skillet

Ingredients

• 1 (28 ounce) can whole plum tomatoes, undrained
• 1 pound extra-lean ground beef (95% lean)
• 1 large onion, chopped
• 1 (8 ounce) can 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 bell pepper, cut into thin strips
• 4 cups hot cooked white or brown rice

Instructions

1. Drain tomatoes, reserving liquid; coarsely chop tomatoes.
2. In a large nonstick skillet, cook beef and onion over medium-high heat for 6 for 8 minutes or until beef is no longer pink, breaking up beef into crumbles.
3. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
4. Add cabbage and pepper; cook, covered, for 6 minutes, stirring occasionally.
5. Uncover and cook for 6 to 8 minutes longer or until cabbage is tender.
6. Serve over rice.