SPICY CABBAGE, BEEF, AND RICE

Preparation time: 20 minutes. Cook: 35 minutes. Serves: 6.
1 lb. lean ground beef
1 lb. smoked beef sausage links, cut up
1 c. long-grain white rice
1 med. green bell pepper, chopped
1 med. onion, chopped
1 3/4 c. water
1 (10 oz.) can diced tomatoes and green chilies
1 tsp. salt
1/4 tsp. cayenne
1 med. head green cabbage, chopped

1. In a 5-quart Dutch oven, cook beef over medium-high heat, stirring occasionally, until meat loses its pink color, 5 to 7 minutes. Drain off any fat. 2. Add sausage and rice. Cook, stirring, until rice turns translucent, about 1 1/2 minutes.
3. Stir in green pepper and onion and cook 1 minute. Stir in water, tomatoes, with their liquid, salt, and cayenne. Heat to boiling.
4. Spread cabbage over meat mixture. Reduce heat to low, cover, and simmer 20 minutes. Stir cabbage down into dish and cook 5 minutes longer, or until rice is tender.
Any recipes that have beef in them we switch it out for pork.  This recipe was easy to make.  I used Cole slaw instead of buying a half a head of cabbage.  We used green onion instead of yellow.  This is the second time that we have had this.
Katie is coming over today.  Looking forward to having a nice girls day.
Dan got his Christmas presents yesterday two cd and three book.  He was excited to get them.  He going to check out the Edward Hamilton catalogue for now on.  That will help for getting him Christmas gifts and for birthday gifts.