14
Mar
17

UN-STUFFED CABBAGE BOWLS (INSTANT POT OR STOVE TOP)

soup Cabbage-Beef-Tomato-Soup

We love this easy and deliciously satisfying stew for the winter weather because it is chock full of seasoned and nutrient rich vegetables and lean protein! Perfect for your bariatric or low carb, low fat lifestyle. Enjoy in confidence!

GATHER:

Cooking spray
1 lb 93% lean ground beef
1 1/4 teaspoon kosher salt
1 cup chopped onion
1 clove garlic, minced
1 tablespoon dried marjoram
Black pepper, to taste
8 ounce can tomato sauce
1/2 teaspoon Hungarian paprika
1 cup less sodium beef broth
2 tablespoons raisins
1 cup cooked brown rice
1 medium head cabbage, cored and chopped (9 cups)

MAKE:

INSTANT POT:
1. Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, paprika, beef broth and raisins, cover and cook high pressure 15 minutes.
2. Quick release, add the rice and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.

STOVE TOP DIRECTIONS:
1. Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
2. Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.

EAT:

Yield: 4 Servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Calories: 338
Protein: 30.5 grams
Carbohydrates: 36 grams
Total Fat: 8 grams

Skinnytaste.com

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