In a Dutch oven, cook beef with squash and pepper over medium-high heat until no longer pink; crumble beef; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally.
Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.
Test Kitchen Tips
Cut down prep time by using frozen already cubed butternut squash.
If you like cabbage rolls a little on the sour side, add a tablespoon or two of white or cider vinegar at the end of the cook time.