1/2 cup Brown Rice (uncooked)
3/4 cup Water
1 tbsp Coconut Oil
1 lb Extra Lean Ground Beef
1 Yellow Onion (small, finely diced)
8 cups Green Cabbage (finely sliced)
3 cups Diced Tomatoes
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1. Combine the rice and water in a sauce pot and lightly salt the water. Bring to a boil over medium-high heat then reduce to a simmer. Cover the pot and let cook for 40 minutes or until rice is tender.
2. While the rice cooks, heat the coconut oil in a large stock pot over medium-high heat. Add the ground beef and onions and saute for about 5 to 7 minutes, or until beef is cooked through and browned. Drain off the fat.
3. Add the cabbage, diced tomatoes, sea salt and black pepper. Bring to a boil, then reduce to a simmer. Let simmer uncovered for 15 to 20 minutes, or until cabbage is tender.
4. Stir in the cooked rice until everything is well mixed. Let sit over low heat for another 5 minutes. Divide into bowls and enjoy!
Notes: To make this less time consuming, cook the rice in advance and use canned diced tomatoes (no need to drain them). If you want a "saucier" consistency, try crushed tomatoes instead of diced, and lastly, you can sub rice for cauliflower rice and it tastes just as awesome!