Ground beef, rice, and cabbage hot pot
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground round |
| 2 | cups | Onion; finely chopped |
| 2 | Garlic cloves; minced | |
| 6 | cups | Chicken broth, low-sodium or regular, defatted |
| ½ | cup | Ketchup |
| 3 | cups | Cabbage, coarse ribs excluded, finely shredded |
| 1 | cup | Long-grain rice |
| 1½ | cup | Corn kernels, frozen |
| 1 | large | Carrot; peeled and sliced |
| 2 | teaspoons | Dried thyme |
| 1 | teaspoon | Granulated sugar |
| 1 | Bay leaf | |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Black pepper |
| Salt, to taste; optional | ||
Directions
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In large skillet, combine ground round, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color.
Turn out meat mixture onto large plate lined with paper towels to absorb excess fat.
Transfer meat mixture to crock pot. Add all remaining ingredients except salt. Stir to mix well.
Cover and cook on low setting 5½ to 6 hours or until rice is cooked and flavors are well blended. Remove and discard bay leaf. Add salt, if desired.
NUTRITIONAL DATA (based on 7 servings): Per Servings: Calories 324 Fat (gm) 9.3 Sat. fat (gm) 3⅕ Cholesterol (mg) 40 Sodium (mg) 568 Protein (gm) 21 Carbohydrate (gm) 43 % Calories from fat 25