One taste of this hearty supper and you'll wonder why you ever wasted time rolling cabbage. It tastes just as comforting, with one-quarter of the prep time.
1. Lightly coat a wok or large saucepan with oil and place over medium-high heat. Add onion and crumble in beef. Using a fork, stir frequently to keep meat crumbly until it;s almost cooked through, 3 to 4 minutes. Add the tomatoes, tomato sauce, brown sugar, vinegar and seasonings. Stir often until flavor develops, about 5 minutes.
2. Meanwhile, slice green pepper into thin strips. If using a cabbage, thinly slice. Add pepper, cabbage or coleslaw mix to pan and stir often, uncovered, until cabbage is tender, 4 to 5 minutes. Taste and add salt if needed.
I cut out the green peppers (because I don't like them), so I don't know how they taste in the recipe. I serve on rice or with mashed potatoes. It could be good wrapped in a tortilla too. Love it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (566g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (51%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 80.5mg||25 %|
|Sodium 680.3mg||23 %|
|Potassium 1283.4mg||34 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 21.9g|
|Protein 24.2g||35 %|
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Calories per serving: 416
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