1Heat oil in a 6 quart pot over medium heat.
Add beef and saute until browned, about 6 or 7 minutes.
Add the shredded cabbage (I cheat and use coleslaw mix!) and chopped onion, cook covered for about 4 minutes, stirring after 2 minutes.
Add tomatoes, beef broth, water, brown sugar, lemon juice and salt.
2Bring to a boil.
Add rice; reduce heat to med-low and simmer, covered for about 45 minutes or until beef and rice are tender.