Contributed by Catsrecipes Y-Group
- Source: The New Family Cookbook for People with Diabetes via The diabetic Gourmet Daily Recipe Mailer
- Yield: Makes about 3 quarts (10 servings)
- 1 x 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1½ pounds), shredded
- 1 x 28-ounce can tomato purée
- 1 x 28-ounce can diced tomatoes
- 1½ cups sliced carrots
- 1 cup diced green bell pepper
- ¼ cup packed brown sugar
- 1 cup plain low-fat yogurt
- 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 Edit
Per Serving (about 1¼ 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, ½ fat
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