1. Add beef and seasoning to a Dutch oven over medium-high heat, stirring to break beef up into small pieces, and cook until no longer pink, 6 to 8 minutes.
2. Stir in tomato sauce, rice, and water and bring to a simmer. Add cabbage and reduce heat to medium-low. Cover and cook for 5 minutes. Stir, re-cover, and continue to cook until cabbage is tender and rice is cooked, about 5 more minutes.
3. Remove from heat and stir in vinegar and sugar. Season with salt and pepper to taste and serve with sour cream.
Source: Hannaford fresh Magazine, May - June 2018