1. In large skillet with lid, heat canola oil over medium. Sauté onions and garlic about 5 minutes.
2. Add ground beef. Brown about 5 minutes over medium-high heat. Season to taste with salt and pepper.
3. Add cabbage, tomatoes, rice and broth and stir well. Bring to a boil. Reduce heat to low simmer, cover and cook for 30 minutes or until rice is tender. If preferred instead, after bringing mixture to a boil, bake in oven-proof skillet with lid in 350°F (180°C) oven for about 40 minutes.
* Recipe courtesy of Patricia Chuey and CanolaInfo.