- 1 lb ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons brown sugar
- 1 (28-ounce) can crushed tomatoes
- 1 cup low-sodium beef broth
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 cup long grain white rice
- 1 large head green cabbage chopped
- 1½ cups shredded cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- Cook until the rice and cabbage are tender.
- To add a little zip, use Pepper Jack Cheese or add a small can of diced chiles.
- Leftovers can be stored in the fridge in an airtight container for up to 3 days. They can also be reheated in the microwave at reduced power.
