Beef with Cabbage and Carrots

Beef with Cabbage and Carrots

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4 servings

Brown ground beef in large skillet. Drain. Reduce heat to low. Stir in cabbage, carrot, and caraway seeds; cover. Cook 10 minutes or until vegetables are tender, stirring occasionally. Stir in vinegar. (Add 1 tablespoon water for extra moistness, if desired.) Season with salt and pepper to taste.

Variation: Substitute 1 teaspoon sugar and 1 tablespoon white wine vinegar for 2 tablespoons seasoned rice vinegar.

Nutrition Information:

Calories: 130 calories, Carbohydrates: 7 g, Protein: 18 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 45 mg, Sodium: 220 mg, Fiber: 2 g

Exchanges per serving: 1 Vegetable, 2 Meat.

Copyright Diabetic Cooking.



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