Stuffed Cabbage Stew
A hearty, delicious stew made with ground beef, tomato sauce, spices, and cabbage. A spin-off of cabbage rolls.
Yield: 8
Calories: 209kcal
Materials
- 1 lb. lean ground beef (or turkey)
- 2 cups onion, chopped (1 med. onion)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 cloves garlic, minced
- 1/2 tsp. ground cinnamon
- 32 oz. beef broth
- 29 oz. tomato sauce (approx. 3 1/2 cups)
- 6 cups green cabbage, chopped (from 1 small head)
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1/2 cup uncooked rice
- 2 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 dried bay leaf
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. fresh dill
Instructions
- In a large Dutch oven, cook ground beef, onion, salt, and pepper over medium-high heat until no pink remains. Stir often to break up beef. (About 5 minutes.)
- Add garlic and cinnamon, stirring constantly for 1 minute.
- Stir in broth and tomato sauce. Reduce heat to medium and bring to low boil.
- Stir in cabbage, carrots, celery, rice, brown sugar, Worcestershire, and bay leaf. Return to a boil.
- Cover and reduce heat to low. Let stew simmer until rice is tender (25 - 30 minutes).
- Remove from heat and uncover for 15 minutes. Stir in lemon juice and fresh dill. Remove bay leaf.
- Serve with dill sprigs and lemon wedges. Enjoy!
Notes
Freezes well in sealed container.
Nutrition
Calories: 209kcal | Carbohydrates: 28g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1241mg | Potassium: 834mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3119IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 3mg