Beef and Cabbage Stew

This is a wonderful pot of stew that can be very low in calories and fat if you want it to be or you can add some protein and make it heartier.   It is up to you and I will give you variations that can make that happen.

Beef and Cabbage Stew

I started with a huge soup pot.  I put in the bottom a few cans of diced tomatoes, any flavor you want.  I added the tomatoes with green chilies variety for spicey hot. 

I then added green pepper, onion, celery, carrots, broccoli, snap peas, green beans, and some tomato purée.  You can omit or add any other veggies you would like.  I let this cook for a while until all the veggies were cooked.

 I added some lean ground beef and more sauce if needed.  I didn't  want mine to be soupy but it needs to have enough liquid to cook veggies.  You can add some rice if you want or beans would be great too at this point.  If you want to keep the carbs low just omit the rice.  It works well just with the veggies and cabbage. 

I added some sausage so my husband would not feel like he was eating diet food. 

When that was hot though I added about ¼ of a head of cabbage chopped.  I added that and cooked covered for another 15 minutes, stirring every 5 minutes.

I uncovered and let some liquid evaporate if it is too watery.  It should not be like soup but the consistency of stew.  It works great for lunch the next day.  It is a wonderful way to get vitamins and have something warm for those cold days.

Cool and server.

Enjoy

 

Health benefits of eating Cabbage

Vegetable stew by Rachael Ray