Easy, Low Calorie, Sweet and Sour Cabbage Roll Skillet
Ingredients
- ½ cup uncooked brown rice, I like Basmati brown rice, see shopping tips
- 1 pound extra-lean ground beef or ground turkey, see shopping tips
- 1 cup chopped onions
- ¾ cup finely celery, chopped
- ¼ teaspoon seasoned salt or regular salt
- Fresh ground black pepper, to taste
- 2 egg whites
- 1 egg, well beaten, I like Eggland’s Best eggs
- 1 (16 oz.) package coleslaw blend or shredded cabbage (4 cups)
- 1½ cups tomato sauce or marinara sauce (12 oz.) I used Classico Tomato and Basil or Prego Traditional Pasta Sauce
- ⅓ cup plus 1 tablespoon brown sugar
- 4½ tablespoons cider vinegar
Instructions
- Cook rice as directed on package (½ cup uncooked is about 2 cups cooked).
- In a large bowl, combine cooked rice, beef, onions, celery, seasoned salt, pepper, and eggs; mix well.
- Coat a 12-inch nonstick skillet or pan with cooking spray. Add 3 cups of coleslaw blend; spread evenly to cover bottom of skillet. Spoon beef mixture evenly over coleslaw blend; spread out and press lightly with fork or back of spoon. Top with remaining coleslaw blend.
- In a small bowl, combine tomato sauce, brown sugar and vinegar; blend well. Spoon over beef mixture in skillet. Cover; cook over medium heat for 12 minutes. Uncover and reduce heat to medium-low; cook an additional 11 minutes or until beef mixture is thoroughly cooked.
- Remove skillet from heat. With cover partially on the skillet, carefully drain off liquid. Let sit for 10 minutes to set.
- Cut into 8 wedges.
Nutrition
Serving: 1wedgeCalories: 199kcalCarbohydrates: 32gProtein: 15gFat: 3gSaturated Fat: 1gCholesterol: 52mgSodium: 265mgFiber: 2gSugar: 17gBlue Smart Points: 6Green Smart Points: 7Plus Points: 5