From Taste of Home
1 pound lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 small head cabbage, chopped
1 10-oz can diced tomatoes and green chilies
1 cup beef broth
1 8-oz can pizza sauce or tomato sauce
1 cup cooked brown rice
Salt and pepper to taste
½ cup shredded cheddar cheese
In a Dutch oven or large sauce pan, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain any excess fat. Stir in the cabbage, tomatoes, broth, and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally. Stir in rice; heat through. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted.
To shred cabbage by hand, cut it in wedges. Cut out core. Place cut side down on a cutting board. With a large sharp knife (chef’s knife works well) cut it in thin slices, then chop.
Sturdy, abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. However, it is at its best during the late fall and winter months when it is in season Research reveals that phytonutrients in crucifers, such as cabbage, work at a deep level. These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.