Deconstructed Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Muir Glen Tomatoes (2) 14.5-ounce cans Beef Broth, 4 cups Spinach, fresh, one small bunch Lacinato Kale, one small bunch Celery, center of the stalk Yellow Peppers, half of a large pepperCrimini Mushrooms, 7-8 large Scallions, just the ends Garlic, 8 cloves Green Cabbage, half of a small head Ground beef, extra lean, 16 oz Onions, 2 mediumWhite Rice, (sushi or risotto rice works best) 1 cup of dry riceOlive oil, 1 tbsp
In a 5-quart dutch oven or soup pot, drizzle one tablespoon of olive oil and heat for a few minutes over medium heat.
Add onions (sliced), celery (chopped small), yellow pepper (diced), garlic (minced), mushrooms (sliced) and scallion ends (chopped). Saute over medium heat for a few minutes and then add the green cabbage (thinly shredded).
Saute until cabbage wilts down and then add: ground beef (breaking into chunks as you add it in) , the canned tomatoes (any variety is fine), dry rice and beef broth.
Bring to a slow boil and add the kale (chopped) and spinach (chopped) by the handful, allowing each handful to wilt into the stew before adding the next handful.
Season with salt, pepper, and Italian seasoning to taste. You can also add a bit of cayenne, red pepper flakes or Tabasco if you like a kick.
Garnish with raw chopped scallion greens.
One pot makes eight 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYLIZ78.
Add onions (sliced), celery (chopped small), yellow pepper (diced), garlic (minced), mushrooms (sliced) and scallion ends (chopped). Saute over medium heat for a few minutes and then add the green cabbage (thinly shredded).
Saute until cabbage wilts down and then add: ground beef (breaking into chunks as you add it in) , the canned tomatoes (any variety is fine), dry rice and beef broth.
Bring to a slow boil and add the kale (chopped) and spinach (chopped) by the handful, allowing each handful to wilt into the stew before adding the next handful.
Season with salt, pepper, and Italian seasoning to taste. You can also add a bit of cayenne, red pepper flakes or Tabasco if you like a kick.
Garnish with raw chopped scallion greens.
One pot makes eight 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYLIZ78.
Nutritional Info Amount Per Serving
- Calories: 329.6
- Total Fat: 12.1 g
- Cholesterol: 39.1 mg
- Sodium: 641.9 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 5.5 g
- Protein: 17.6 g
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