1 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
1 28-ounce can tomato puree
1 28-ounce can diced tomatoes
1-1/2 cup sliced carrots
1 cup diced green bell pepper
1/4 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 one hour.
Add all the remaining vegetables and the brown sugar. Cover and simmer two hours longer. Skim the fat from the top of the stew with a spoon. Serve the stew in bowls, each topped with one rounded tablespoon of yogurt.
Recipe makes 10 servings (about 3-quarts).
Serving size: 1-1/4 cup
Calories: 223; Carbohydrates: 25g; Sodium: 527mg; Cholesterol: 53mg; Fiber: 5g; Protein: 21g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 2 Very Lean Meat, 1/2 Fat
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