Cabbage Patch Stew

Whether you savor a bowl before or after your local parade, this comforting stew is just the thing to warm you from the inside out. This deceptively simple recipe produces a rich, flavorful stew that will have everyone licking their bowl clean.

Learn about more ways to prepare vegetables in “Five Ways to Cook Healthy, Tasty Veggies.”[1]

Endnotes:

“Five Ways to Cook Healthy, Tasty Veggies.”: https://www.diabetesselfmanagement.com/blog/five-ways-cook-healthy-tasty-vegetables/

Source URL: https://www.diabetesselfmanagement.com/recipes/soups-stews/cabbage-patch-stew/

Preparation time: 25 minutes.

Ingredients

1 tablespoon corn oil
3 tablespoons commercial bacon bits
1 teaspoon (or 1 clove) minced garlic
1 medium onion, chopped
1 tablespoon flour
3 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth
1/2 medium head cabbage, shredded
1 cup diced carrots
1/2 cup finely chopped celery
2 teaspoons dried parsley
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup frozen green peas
1/2 cup reduced-fat sour cream

Directions

Heat oil in a large pan over medium heat. Add bacon bits, garlic, and onion and cook, stirring frequently, until onion is tender (about 3–4 minutes). Add a few drops of water if the mixture begins to stick. Stir in flour, then add chicken broth and bring to a boil. Stir in cabbage, carrots, celery, parsley, salt, and red pepper flakes. Return to a boil, then cover, reduce heat to low-medium, and simmer for 20 minutes. Stir in frozen peas and sour cream, heat through, and serve right away.

Yield: 8 1/2 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 67, Carbohydrates: 7 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 250 mg, Fiber: 2 g

Exchanges per serving: 1 1/2 vegetable, 1/2 fat. Carbohydrate choices: 1/2.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.