Stovetop Unstuffed Cabbage
1 pound ground beef
1 cup chopped onion
1 small head cabbage, shredded (about 1 pound)
1 can (28 ounce) Mexican-style tomatoes with liquid
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
4 to 6 cups cooked rice
Brown beef and onion in heavy skillet. Drain fat. Stir in cabbage. Cover, cook 5 minutes or until cabbage is crisp tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes more, stirring occasionally. Serve over hot cooked rice. Serves 4 to 6.