Cabbage Roll Stew Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (14.5 ounce) can carrots, drained
• 1 medium cabbage head, finely chopped or shredded
• 1 tablespoon garlic powder
• 2 cups low-sodium beef broth
• 1 (28 ounce) can tomato sauce
• 1 (15 ounce) can, no-sodium added, diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon ground thyme
• 1 cup dry brown rice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Cabbage Roll Stew Directions

1. Heat a large pot over medium heat. Add beef and cook until brown, breaking up large pieces of beef. Remove from pot and set aside.
2. Discard the fat, saving two tablespoons in the pot. Add onion and carrots. Sauté for two minutes. Add cabbage and garlic powder. Cook 3-4 minutes.
3. Add beef broth, tomato sauce, diced tomatoes, oregano, and thyme. Stir to combine.
4. Bring to a light boil. Add rice and the cooked beef. Cover pot and reduce heat to medium-low. Simmer until rice is cooked, about 25 minutes, stirring occasionally.
5. Stir in 1/2 to 1 cup of water if soup is too thick.
6. Season with salt and pepper.

Nutritional facts per serving: 290 calories; 9g total fat; 3g saturated fat; 0g trans fat; 50mg cholesterol; 710mg sodium; 34g carbohydrate; 8g fiber; 10g sugar; 0g added sugar; 21g protein; 0% Daily Value of vitamin D; 8% Daily Value of calcium; 20% Daily Value of iron; 20% Daily Value of potassium.

Cabbage Roll Stew Video Demonstration

Source: Adapted from USDA What’s Cooking? by Kentucky Nutrition Education Program