Featured Recipe: Stuffed cabbage soup
- 1/2 lb. ground round
- 1 tsp. olive oil
- 1-1/2 cups sliced onion
- 3 garlic cloves, crushed
- 2 cups shredded cabbage
- 28-oz. can petite diced tomatoes, low sodium
- 14-oz. can low-sodium beef broth
- 3 cups water
- 2 tbsp. parsley
- 3 cups cooked brown rice or other grain, such as barley or millet
Brown meat in soup pot. Drain fat if necessary. Add olive oil, then onions and garlic and sauté briefly. Add shredded cabbage and continue stirring. Add tomatoes, beef broth, and water. Bring to boil. Reduce heat and let cook for about 10 minutes on simmer. Sprinkle in parsley.
To serve, put half a cup of cooked brown rice or other grain of your choice (barley, millet, quinoa) into a large bowl. Ladle stuffed cabbage soup over grain. Serve.
Makes 6 servings
Each serving contains about 232 calories, 6 g fat (2 g saturated fat, no trans fat, 22 mg cholesterol), 369 mg sodium, 34 g carbohydrate, 4 g dietary fiber, 7 g sugars, and 12 g protein.
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