Cabbage roll stew recipe
A couple people asked for the recipe earlier in the Whatcha Eating Today thread, so I thought I would post. I sent this message to Ree (Italian-Princess) so I'll just copy and paste :)
This recipe makes a TON of food, so definitely cut it down if you want to!
I use 3 lbs 95% lean ground beef, 2 onions, a large bulb of garlic, 4 cups low sodium beef broth, 2 cans no salt added stewed tomatoes, a whole head of saucy cabbage, Worchestershire, and red pepper flakes to taste.
First I chop the onions and garlic, and sautee them until golden in some cooking spray (like PAM or something, although olive oil would be great for this too, would just add a few calories to it). When they are close to done I add the ground beef and just slightly brown it. Then I put the mixture in the crock pot with the beef broth, stewed tomatoes, worchestershire, and red pepper flakes. I shred the cabbage by hand as I go (pieces don't have to be too small) and pack all the cabbage on top. Cook on low for 8 hours or until the cabbage appears nice and soft :) When I entered the recipe in MFP, the stats for 1 cup (8oz) are 129 cals, 7 carbs, 4 fat, 16 protein, 201 sodium and 2 fiber. I believe I have a much larger sleeve than many folks do, as I am quite comfortable eating a cup (or even a cup and a half!) but that may be too much for someone else.
Enjoy!
This recipe makes a TON of food, so definitely cut it down if you want to!
I use 3 lbs 95% lean ground beef, 2 onions, a large bulb of garlic, 4 cups low sodium beef broth, 2 cans no salt added stewed tomatoes, a whole head of saucy cabbage, Worchestershire, and red pepper flakes to taste.
First I chop the onions and garlic, and sautee them until golden in some cooking spray (like PAM or something, although olive oil would be great for this too, would just add a few calories to it). When they are close to done I add the ground beef and just slightly brown it. Then I put the mixture in the crock pot with the beef broth, stewed tomatoes, worchestershire, and red pepper flakes. I shred the cabbage by hand as I go (pieces don't have to be too small) and pack all the cabbage on top. Cook on low for 8 hours or until the cabbage appears nice and soft :) When I entered the recipe in MFP, the stats for 1 cup (8oz) are 129 cals, 7 carbs, 4 fat, 16 protein, 201 sodium and 2 fiber. I believe I have a much larger sleeve than many folks do, as I am quite comfortable eating a cup (or even a cup and a half!) but that may be too much for someone else.
Enjoy!
Please NEVER sell yourself short, this recipe sounds AMAZING!!!
"WLS is only for people who are ready to move past the "diet" mentality" ~Alison Brown
"WLS is not a Do-Over (repeat same mistakes = get a similar outcome.) It is a Do-BETTER (make lifestyle changes you can continue forever.)" ~ Michele Vicara aka Eggface
Tina
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