Cook rice as directed on package; set aside when done.
Heat dutch oven over medium heat. Add beef and season with salt and pepper. Cook for 6-8 minutes or until cooked through. Stir and break apart into crumbled.
While beef cooks, dice onion and chop cabbage into bite size squares.
Once beef is cooked and no longer pink, remove from pan.
Add butter, onion, and cabbage to dutch oven. Cook for 3-4 minutes until slightly browned and cabbage is wilted, stirring occasionally.
Add beef, diced tomatoes with juices, crushed tomatoes and beef broth to the pot. Simmer for 15 minutes.