- January 29, 2003 at 8:43 pm #249091
russian beef and cabbage stew
yield: makes about 3 quarts (10 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: https://tgcmagazine.com/bin/track/click.cgi?id=59
– 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
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
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.
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