|
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 One 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 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 about 3-quarts (ten servings). Nutritional information per serving (about 1-1/4 cups): Calories: 223 Fat: 5g Cholesterol: 53mg Sodium: 527 mg Carbohydrate: 25g Fiber: 5g Protein: 21g Diabetic Exchanges: 1 Starch, 2 Vegetable, 2 Very Lean Meat, 1/2 Fat |