Cabbage Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp Extra Virgin Olive Oil1/2 cup White Onion, chopped1/2 cup Celery, chopped3 cups Water1 cube Not-Chick'n Gluten Free Vegan Bouillon2 (14.5 oz.) cans Peeled Tomatoes and Jalapeno Peppers2 (15.5 oz.) cans Dark Red Kidney Beans1 medium head of Cabbage, shredded4 medium Potatoes, diced3 medium Carrots, chopped1 large Green Bell Pepper, chopped1 cup Unsweetened Applesauce1 tbsp Ground Chili Powder1 tbsp Ground Cumin1 tbsp Dried CilantroSalt & Pepper to taste
In large stock pot add olive oil, onions and celery and cook until vegetables are tender.
Combine remaining ingredients and bring to a rapid boil for approximately 10 minutes. Reduce heat to medium simmer and cook for another 45 minutes or until potatoes are tender. Stir occasionally, adding water if necessary.
Makes approximately 10 (1 1/2-cup) servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Combine remaining ingredients and bring to a rapid boil for approximately 10 minutes. Reduce heat to medium simmer and cook for another 45 minutes or until potatoes are tender. Stir occasionally, adding water if necessary.
Makes approximately 10 (1 1/2-cup) servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 881.4 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 10.6 g
- Protein: 11.0 g
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