Prep/Total Time: 30 minutes
Yield: 4 servings
1 lb. ground beef
2 C. cubed peeled butternut squash
1 medium green pepper, chopped
6 C. chopped cabbage
1 can (11-1/2 oz) spicy hot V8 juice
1 C. water
1 envelope beefy onion soup mix
1 T. brown sugar
1/2 C. instant brown rice
In a Dutch oven, cook the beef, squash and green pepper over medium heat, until meat is no longer pink; drain. Stir in the cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cabbage is tender, stirring occasionally.
Stir in rice. Cover and cook for 5 minutes. Remove from the heat; cover and let stand for 5 minutes or until rice is tender.
We were in such a rush the night I made this that I didn't get a picture, so picture this has a hot dish or a casserole. I really liked it but my husband commented that it wasn't anything "special". I love cabbage and the butternut squash was a really nice addition. I would make this again on a chilly evening because it's kind of like comfort food for me. :)
Family Chef's Grade: B
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