1 pound ground beef
2 cups cubed peeled butternut squash (about 12 ounces)
1 medium green pepper, chopped
1 envelope Lipton beefy onion soup mix
1 tablespoon brown sugar
1 can (11-1/2 ounces) Spicy Hot V8 juice
1 cup water
6 cups chopped cabbage (about 1 small head)
1/2 cup uncooked instant brown rice
1. 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.
2. Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 4 servings.
Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes.