| 13 | 45 | 266 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 40 min | 6 |
| 2 tbsp | Canola oil |
| 1 medium | Yellow onion (diced) |
| 3 clove(s) | Garlic (minced) |
| 454 gm | Beef, ground, extra lean |
| 1 tsp | Paprika, smoked |
| 1 tsp | Chili powder |
| 1 tbsp | Parsley, fresh (chopped; or 1 tsp dried) |
| 1 tbsp | Balsamic vinegar (or apple cider or white wine vinegar) |
| 2 cup shredded | Green cabbage (or chopped) |
| 1 can(s) (16 oz) | Diced tomatoes, low sodium, canned |
| 454 gm | Tomato Sauce, low-sodium, canned (1 can) |
| 3/4 cup | Brown rice, long-grain, dry |
| 1 cup | Beef broth (stock), low-sodium |
In a large skillet with a lid, warm canola oil over medium heat. Sauté onions and garlic for about 5 minutes.
Add ground beef and cook until browned, stirring often to break up the meat - about 7 minutes.
Add the paprika, chili powder, parsley, vinegar cabbage, diced tomatoes, tomato sauce, rice, and broth. Stir well and bring to a boil. Reduce heat to low simmer, cover, and cook for 30 minutes or until rice is tender.
| Grain | 0.8 |
| Meat | 0.8 |
| Vegetables | 1.4 |
