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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.8
  • Total Fat: 3.3 g
  • Cholesterol: 24.9 mg
  • Sodium: 979.1 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 15.2 g

View full nutritional breakdown of Rumbamel's Cabbage and Roast Beef Stew calories by ingredient
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Rumbamel's Cabbage and Roast Beef Stew

Submitted by: RUMBAMEL

Introduction

I bought some cabbage to make cabbage casserole or cabbage rolls, but with 3/4 of the family sick, I figured I would make some soup/stew instead. I bought some cabbage to make cabbage casserole or cabbage rolls, but with 3/4 of the family sick, I figured I would make some soup/stew instead.
Number of Servings: 8

Ingredients

    -8 C shredded or chopped cabbage (about 3/4 of a med. head)
    -8 oz of shredded baby carrots
    -1 can, 14.5 oz, petite diced tomatoes
    -1 can, 8 oz, tomato sauce
    -1 can beef broth, 14 oz, but I added enough water to make 2 cups, I got mine at Aldi and it is low fat
    -1 T dehydrated minced onions
    -1/2 t garlic salt
    -1/2 t celery salt
    -1/4 t black pepper
    -2 cans of Hormel or equivalent Roast Beef and Gravy 12 oz each
    -1 C of Rumbamel's Success Boil in the Bag Brown Rice cooked in Chicken Broth

Directions

--Shred your cabbage and carrots and put them in a large pot. Pour your beef broth, tomato sauce, and diced tomatoes on top. Top with your seasonings and stir well. Bring to a boil covered.

--Remove the cover, stir and simmer for about 10-15 minutes or until the cabbage and carrots are tender. Stirring occasionally. Add your two cans of roast beef **NOTE (I usually put the roast beef in a separate bowl and brake up the beef before putting it in the pot, but if you like it chunky, just dump it in.) and rice and then stir again. Heat until warm.

--Makes 12 C or 8 servings of 1 1/2 C each!!

--Enjoy!!

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






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