Ingredients
1 pound ground beef2 cups cubed peeled butternut squash (about 12 ounces)1 medium green pepper, chopped1 envelope Lipton beefy onion soup mix1 tablespoon brown sugar1 can (11-1/2 ounces) Spicy Hot V8 juice1 cup water6 cups chopped cabbage (about 1 small head)1/2 cup uncooked instant brown rice
Preparation
In a Dutch oven, cook beef with squash and pepper over medium-high heat until no longer pink; crumble beef; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally.
Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.
