* 2 Tbsp. canola oil (30 mL) * 1 medium onion, diced * 3 cloves garlic, minced * 1 lb. extra lean ground sirloin (500 g) * 1/4 tsp. salt (1 mL) * 1/4 tsp. ground black pepper (1 mL) * 2 c. chopped cabbage (500 mL) * 1 can (796 mL/28 oz.) diced tomatoes * 3/4 c. long grain brown rice (175 mL) * 1 c. sodium-reduced vegetable or beef broth (250 mL)
What to do:
1. In large skillet with lid, heat canola oil over medium. Sauté onions and garlic about 5 minutes. 2. Add ground beef. Brown about 5 minutes over medium-high heat. Season to taste with salt and pepper. 3. Add cabbage, tomatoes, rice and broth and stir well. Bring to a boil. Reduce heat to low simmer, cover and cook for 30 minutes or until rice is tender. If preferred instead, after bringing mixture to a boil, bake in oven-proof skillet with lid in 350°F (180°C) oven for about 40 minutes.
* Recipe courtesy of Patricia Chuey and CanolaInfo.