Yield: Makes about 3 quarts (10 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info:


- One 2-pound boneless chuck roast,
trimmed and cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1-1/2 pounds), shredded
- One 28-ounce can tomato puree
- One 28-ounce can diced tomatoes
- 1-1/2 cups sliced carrots
- 1 cup diced green bell pepper
- 1/4 cup packed brown sugar
- 1 cup plain low-fat yogurt


Season the meat with salt and pepper; place in a large pot
or Dutch oven. Add the onions and enough water to cover the
meat (about 2 quarts). Bring to a boil, reduce the heat,
cover, and simmer 1 hour.

Add all the remaining vegetables and the brown sugar. Cover
and simmer 2 hours longer.

Skim the fat from the top of the stew with a spoon. Serve the
stew in bowls, each topped with 1 rounded tablespoon of yogurt.

Nutritional Information Per Serving (about 1-1/4 cups):
Calories: 223, Fat: 5 g, Cholesterol: 53 mg, Sodium: 527 mg,
Carbohydrate: 25 g, Fiber: 5 g, Protein: 21 g

Diabetic Exchanges:
1 Starch, 2 Vegetable, 2 Very Lean Meat, 1/2 Fat

Important Note & Disclaimer: The recipes provided include nutritional
and diabetic exchanges. Not all recipes are appropriate for all people. Please
make sure a recipe is appropriate for your meal plan and pay careful attention
serving sizes. Information provided is for informational purposes only and is
a substitute for professional medical advice. Only your healthcare provider
diagnose your healthcare problems and prescribe treatment.

Cindy Sue

Ambition is that grit in the soul which creates disenchantment with the ordinary
and puts the dare into dreams.

To dream of the person you would like to be is to waste the person you are.~