Cabbage Roll Skillet

(24)
  15 reviews
  • 45|min prep time
  • total time
  • 11 ingredients
  • 6 servings

1/2
cup uncooked instant rice
1/2
cup water
1
lb. extra-lean ground beef
1/2
cup finely chopped celery
1/4
cup chopped onion
1
teaspoon seasoned salt
2
eggs, well beaten
1
(16-oz.) pkg. coleslaw blend
1
(8-oz.) can tomato sauce
1/4
cup firmly packed brown sugar
3
tablespoons cider vinegar

Directions

  1. 1 Cook rice in 1/2 cup water as directed on package.
  2. 2 In medium bowl, combine cooked rice, beef, celery, onion, seasoned salt and eggs; mix well.
  3. 3 Spray 12-inch nonstick skillet with nonstick cooking spray. In sprayed skillet, add 3 cups of the coleslaw blend; spread to cover bottom of skillet evenly. Spoon beef mixture evenly over coleslaw blend; press lightly with fork or back of spoon. Top with remaining coleslaw blend.
  4. 4 In small bowl, combine tomato sauce, brown sugar and vinegar; blend well. Spoon over mixture in skillet. Cover; cook over medium heat for 10 minutes. Uncover and reduce heat to medium-low; cook an additional 8 to 12 minutes or until beef mixture is thoroughly cooked.
  5. 5 Remove skillet from heat. With cover partially on skillet, drain off liquid. Cut into wedges to serve. If desired, garnish with carrot curls or cherry tomato wedges.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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