Cooking with Mary 3/8/17
1 pound ground beef
2 cups cubed peeled butternut squash
1 medium green pepper, chopped
6 cups chopped cabbage
1 can V-8 Juice
1 cup water
1 envelope beef onion soup mix
1 TBSP brown sugar
1/2 cup uncooked instant rice (may use brown rice)
In a Dutch Oven, cook beef, squash and green pepper over medium heat, until meat is no longer pink. Drain. Stir in cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat, cover and simmer 8 to 10 minutes or until cabbage is tender, stirring occasionally. Stir in rice, cover and cook for 5 minutes. Remove from heat and let stand, covered, for 5 minutes or until rice is tender.