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RUSSIAN BEEF & CABBAGE STEW




Source of Recipe


internet


Recipe Introduction


Source: The New Family Cookbook for People with Diabetes


List of Ingredients




One 2-lb boneless chuck roast, trimmed, 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 packed brown sugar
1 cup plain low-fat yogurt

Recipe



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 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.

Yield: Makes about 3 quarts (10 servings)

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

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