1 tbsp. vegetable oil
1 lb. ground beef
4 c. coarsely shredded cabbage
1 large onion
1 c. (28 oz.) crushed tomatoes
2 c. (14.5 oz. each) beef broth
1 c. water
1/2 c. light brown sugar
1 tbsp. lemon juice
1 tsp. salt
1/3 c. long grain rice

Sauté beef in oil in 6-quart pot over medium heat. Add cabbage and onion, cooked covered about 4 minutes, stirring once. Add tomatoes, broth, water, sugar, lemon juice and salt. Bring to boiling; add rice. Reduce rice to medium low. Simmer covered 45 minutes or until rice is tender.

Yields 8 servings.