Recipe(tried): Unstuffed Cabbage

Unstuffed Cabbage

1 small cabbage (about 2 pounds)
1 28oz. can whole tomatoes, undrained and coarsely chopped
1 lb. ground beef
1/4 c. diced onion
1/2 c. long-grain rice, uncooked
1 8oz. can tomato sauce
1/3 c. firmly packed brown sugar
1/4 c. cider vinegar
1/4 c. lemon juice
1/2 tsp. salt

Discard any tough outer leaves from cabbage. Coarsely shred cabbage, and place
in large Dutch oven. Add tomatoes; cover and cook over medium heat 25 minutes.
Brown beef and onion in skillet over medium heat, sitrring until meat crumbles.
Drain; add to cabbage mix. Stir in rice. Combine tomato sauce and remaining
ingredients; pour over cabbage mix. Bring to a boil; cover, reduce heat, and
simmer 35 to 40 minutes or until rice is tender. Yield: 6 servings. From
America's Best Recipes 1994.