Preparation time: 15 minutes
Cooking time: 60 minutes
Makes: 8 servings or 14 cups
Ingredients
2 pounds or 1-kilogram lean ground meat
1 large onion, roughly chopped
1 can (797 mL) diced tomatoes, preferably low or no sodium
1 can (284 mL) condensed tomato soup
1 ½ cup rice, preferably brown
2 cups water
1 package (397 grams) coleslaw mix
2 carrots, grated
1 ½ teaspoons oregano or Italian seasoning
Directions
1. In a very large pot, brown the ground meat with the onions. Stir often to break the ground beef into smaller pieces.
2. Add the rest of the ingredients except the rice. Stir well.
3. Bring up to a low boil and cover with a lid. Cook for about 30 minutes or until the cabbage is tender.
4. Stir in the rice.
5. Lower the heat to low, cover the pot and let cook another 20 minutes, or until the rice is cooked.
6. Stir occasionally to ensure rice does not burn at the bottom of the pot. To avoid mushy rice, don’t over stir.
7. Let sit for 10 minutes before serving to let the rice absorb a little more liquid.
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