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Receta Cabbage Patch Stew
by Alison

You may have noticed that I've been cooking with cabbage a lot lately. It's a phase I go through when I'm dieting. Usually starting when I make a big pot of Crock Pot Low Calorie Vegetable Soup. Then after the soup is made, I end up needing other alternatives for the rest of the head of cabbage.

This time around, I haven't gotten around to making the pot of soup since I've been trying all sorts of new recipes featuring cabbage.

I saw Debbi's recipe for Cabbage Patch Kidney Bean Stew and it reminded me a little of a one-pot meal I used to make years ago. I've lost the recipe for that dish, so I'll have to try to recreate it one of these days. Since I had most of the ingredients for Debbi's recipe, I figured it was the perfect time to throw it all in the slow cooker for an easy dinner!

I only had my cell phone handy, so I apologize for the not so great photo!

Cabbage Patch Stew

*Adapted from Debbi Does Dinner...Healthy and Low Calorie

Ingredients:

Directions:

Place frozen (cooked) ground beef in bottom of slow cooker.

Top with remaining ingredients. Stir as best as you can.

Cover and cook on low for 6-8 hours, or until cabbage is tender.

After about an hour or so, stir the ingredients again to combine with the now-thawed meat.

Notes:

Debbi's recipe cooks on low for 4-6 hours, but I threw this in the crock pot before I went to bed and let it cook through the night while I slept. It cooked for 8 hours and turned out fine. I also started with frozen meat. I probably would use the shorter cooking time if starting with pre-cooked meat not from the freezer.

This meal is perfect on it's own but also tasty served over rice or ditalini pasta.

Total calories: 2260*

6 servings @ 380* calories

*Calories are approximate and may not always be accurate.

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