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1
Coat a large pot with nonstick spray.
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2
Crumble the beef into the pot.
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3
Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
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4
Line a platter with several thicknesses of paper towels.
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5
Transfer the beef to the plate and drain well.
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6
Wipe out the pot with a paper towel.
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7
Add the garlic, onions and cabbage.
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8
Saute over medium heat for 15 minutes, or until the cabbage is softened; if needed, add a few tablespoons water to the pot to prevent sticking.
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9
Add the beef, tomatoes, water, beets, lemon juice and brown sugar.
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10
Bring to a boil over high heat.
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11
Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.
