Directions
Drain tomatoes, reserving liquid; coarsely hash tomatoes. In a large nonstick skillet, cook beef and onion over medium–high heat 6- 8 twinkles or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, ginger, brown sugar, seasonings, diced tomatoes and reserved liquid.
Add cabbage and pepper; chef, covered, 6 twinkles, stirring sometimes. Cook, uncovered, 6- 8 twinkles or until cabbage is tender. Serve with rice.
Nutrition Facts
1-1/3 cups with 2/3 cup rice: 332 calories, 5g fat (2g saturated fat), 43mg cholesterol, 439mg sodium, 50g carbohydrate (12g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat.
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