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Cabbage Patch Stew

 

166

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound ground beef
1 ½ cups cabbage
coarsely chopped
½ cup celery
sliced
2 medium onions
thinly
1 cup water
2 teaspoons chili powder
¾ teaspoon salt
¼ teaspoon black pepper
*
15 ounces kidney beans, canned
drained
16 ounces tomatoes, stewed, canned
undrained

Directions

Cook ground beef in Dutch oven, stirring occasionally, until brown; drain.

Stir in cabbage, celery and onions. Cook stirring occasionally, until vegetables are light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Dumplings (optional) While beef mixture is simmering, Drop dumpling dough by 10 to 12 spoonfuls onto hot beef mixture (do not drop directly into liquid).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 520g (18.3 oz)
Amount per Serving
Calories 44739% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1196mg 50%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 14%
Sugars g
Protein 72g
Vitamin A 12% Vitamin C 48%
Calcium 15% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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