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Cabbage and White Bean Stew

 

91

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup onions
finely chopped
2 each carrots
halved lengthwise and sliced
1 large celery stalks
halved and sliced
*
1 teaspoon caraway seeds
2 cups cabbage
chopped
2 cups water
¼ teaspoon salt
1 tablespoon brown sugar
16 ounces tomatoes, canned with juice
15 ounces white kidney beans, canned
canned, drained, rinsed
1 tablespoon apple cider vinegar
¼ cup parsley leaves
chopped, optional

Directions

Sauté onion for 3 minutes in a large saucepan coated lightly with cooking spray.

Add carrot and celery; sauté 3 minutes.

Add caraway and cook, stirring, 1 minute.

Stir in cabbage, water, and sugar.

Simmer, covered, 5 minutes.

Stir in tomatoes with their juice, breaking them up.

Simmer, covered, 20 minutes.

Add beans and vinegar.

Simmer, uncovered, 5 minutes until heated through.

Stir in parsley.

Serve hot with plain nonfat yogurt, if desired.

Makes about 4 (1½ cup) servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 484g (17.1 oz)
Amount per Serving
Calories 2083% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 40%
Sugars g
Protein 22g
Vitamin A 113% Vitamin C 62%
Calcium 18% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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