Difference between revisions of "Russian Beef and Cabbage Stew"
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* 1 cup plain low-fat [[yogurt]] | * 1 cup plain low-fat [[yogurt]] | ||
| − | == | + | == Procedures == |
# Season the meat with [[salt]] and [[pepper]]; place in a large pot or dutch oven. | # Season the meat with [[salt]] and [[pepper]]; place in a large pot or dutch oven. | ||
# Add the [[onion]]s and enough [[water]] to cover the meat (about 2 quarts). | # Add the [[onion]]s and enough [[water]] to cover the meat (about 2 quarts). | ||
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__NOTOC__ | __NOTOC__ | ||
| − | + | ==References== | |
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[[Category:Beef chuck and blade Recipes]] | [[Category:Beef chuck and blade Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
| − | [[Category:Russian Meat | + | [[Category:Russian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
Latest revision as of 19:31, 26 June 2012
Description
Contributed by Catsrecipes Y-Group
- Source: The New Family Cookbook for People with Diabetes via The diabetic Gourmet Daily Recipe Mailer
- Yield: Makes about 3 quarts (10 servings)
Ingredients
- 1 x 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1½ pounds), shredded
- 1 x 28-ounce can tomato purée
- 1 x 28-ounce can diced tomatoes
- 1½ cups sliced carrots
- 1 cup diced green bell pepper
- ¼ cup packed brown sugar
- 1 cup plain low-fat yogurt
Procedures
- 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 1¼ 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, ½ fat
