- 3/4 pound 90% lean ground beef
- 4 cups shredded cabbage
- 1 1/2 cups shredded carrot (1 large carrot)
- 1/2 teaspoon caraway seeds
- 2 tablespoons seasoned rice vinegar
- Salt and black pepper
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.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 130, 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.