Cabbage Roll Stew

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It was raining and cold today. I was craving comfort food and so today’s connection came to be.


1 med – head cabbage, cored

4 tbsp – tomato paste

1 lg can (121 g) – crushed tomatoes

1 tsp – paprika

6 cups – beef broth

4 cups – water

1 med – sweet onion

2 lbs – ground beef

1 bag (287g) – cauliflower rice


Dice onion and sauté with ground beef until browned. Add chopped cabbage and sauté for 2 to 3 minutes. Add to large pot and add remaining ingredients. Bring to a boil, then reduce to a light boil for 60 to 90 minutes or until cabbage is tender.

If you prefer your cauliflower rice to be a bit more firm you can wait to add it until the last bit of cooking time. I chose to add it immediately so it would absorb the flavor of the Stew during the entire cooking process.

NUTRITION: yields 20 cups, serving 1 cup

Calories 137, Fat 6.9 g, Carbs 8.1 g, Fiber 2.9 g, Protein 10.9 g Net Carbs = 5.2

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