This is a recipe we’ve adapted from The Veg Life. The kids don’t love it, but they also don’t hate it so we will chalk that up as a win. A very easy fridge-ready meal if you want to make it ahead for a quick reheat the next day.

Ingredients

• 2 Tbsp vegetable oil
• 1 onion, sliced (we prefer white onions)
• 1 medium Cabbage chopped into 1″ chunks
• 1/2 cup vegetable broth (for cooking the cabbage)
• 1-2 tbsp Braggs
• Salt and Pepper to taste
• Italian seasoning
• 1 cup ground round
• 28 oz. can of crushed tomatoes
• 1 cup water
• 1 cup cooked rice
• OPTIONAL: Dash of hot sauce or chili powder to taste

Yield: serves 4-8

Saute the sliced onions and oil in a large pan over medium-high heat until the onions start to caramelize. Add the chopped cabbage and vegetable broth. Cover with a lid and cook until the cabbage wilts, stirring every few minutes. Add Braggs and seasoning.

Add the crushed tomatoes, water and rice, stirring to combine. Simmer, covered on medium-low heat for 10 minutes. Add the ground round and cook uncovered for another 5-10 minutes, allowing some of the water to evaporate. Add extra seasoning, to taste.

Serve with a warm buttered bun and let this cozy meal stick to your ribs!