CABBAGE ROLL STEW - Grayson County · Add cabbage and garlic powder. Cook 3-4 minutes. 3. Add beef...

• 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 • ½ teaspoon salt • ½ teaspoon pepper 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 ½ to 1 cup of water if soup is too thick. 6. Season with salt and pepper. Makes 8 servings Serving size: 1 ½ cups Cost per recipe: $9.89 Cost per serving: $1.24 Nutrition 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. Source: Adapted from USDA What’s Cooking? 2019 FOOD AND NUTRITION CALENDAR RECIPE USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program — SNAP. CABBAGE ROLL STEW

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Transcript of CABBAGE ROLL STEW - Grayson County · Add cabbage and garlic powder. Cook 3-4 minutes. 3. Add beef...

Page 1: CABBAGE ROLL STEW - Grayson County · 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

• 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• ½ teaspoon salt• ½ teaspoon pepper

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 ½ to 1 cup of water if soup is too thick.

6. Season with salt and pepper.

Makes 8 servingsServing size: 1 ½ cupsCost per recipe: $9.89Cost per serving: $1.24

Nutrition 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.

Source: Adapted from USDA What’s Cooking?

2019 FOOD AND NUTRITION CALENDAR

RECIPE

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program — SNAP.

CABBAGE ROLL STEW