Russian Beef and Cabbage Stew

RUSSIAN BEEF AND CABBAGE STEW

Yield: Makes about 3 quarts (10 Servings)

Source: The New Family Cookbook for People with Diabetes Via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

One 2-pound boneless chuck roast,trimmed and 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 diced green bell pepper 1/4 cup packed brown sugar 1 cup plain low-fat yogurt

DIRECTIONS

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 1-1/4 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, 1/2 Fat

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