1 |
pound |
ground beef |
1 |
small |
onion, chopped |
4 |
cups |
chopped cabbage |
1 |
medium |
green peppers, chopped |
1 |
cup |
uncooked instant rice |
1 |
cup |
water |
1 |
can |
tomato paste (6 oz.) |
1 |
can |
diced tomatoes, undrained (14½ oz.) |
½ |
cup |
ketchup |
2 |
tbsp. |
vinegar |
1 |
to 2 tbsp. |
sugar, optional |
1 |
tbsp. |
Worcestershire sauce |
1½ |
tsp. |
salt |
½ |
tsp. |
pepper |
¼ |
tsp. |
garlic powder |
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker, or put in a 350 degree oven for 1 hour. Add cabbage, green peppers and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or 1 hour in the oven or until rice and vegetables are tender.
Makes 4-6 servings