Cheesy Beef and Cabbage

 

The basic recipe to use cabbage in, is coleslaw.  But did you know that you can also use it in your meals, and it will make them go further?  When I have extra cabbage on hand, I chop it up like I do the onions. 

When my kids were young, they  hated cabbage. However, I started adding some to the ground beef dishes.  When I did that, they didn't know they were eating cabbage.  They thought the dish tasted great.    

Ingredients:

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 Tbs. vinegar
1 Tbs. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 to 2 tsp. sugar
salt and pepper, pepper to taste
3/4 c. rice
2 (10 oz.) can diced tomatoes with green chilies
1 1/2 c. beef broth
3 c. cabbage, chopped (or less if you prefer)
1 c. cheddar cheese, shredded

Directions

In a large cast iron skillet, cook the ground beef, onion, and sweet bell pepper.  Cook, until the ground beef is no longer pink.  Drain off excess grease.

Stir in Worcestershire sauce, vinegar, Italian seasoning, onion, garlic, and sugar. Salt and pepper to taste. Mix well.

Add the rice, diced tomatoes with green chilies and beef broth.  Stir well.

Add the cabbage and stir.  Cover and cook for 20 to 25 minutes, or until the cabbage and the rice is tender. Stir occasionally. The longer you let this cook, the more the flavors blend together, and it gives you a much better taste. *

Stir in the shredded cheddar cheese.  Stir well. Continue to cook until the cheese melts.

Notes

Put the mixture in a crock pot and let it cook on low for 5 to 8 hours. Add more hot water or beef broth as needed. You can also put this in a 180° oven and allow it to bake for 5 to 8 hours as well.  Just remember to check to make sure there is enough liquid or your rice will be hard.