Cabbage Patch Stew

"On a chilly day, a hearty helping of this stew is a welcome treat
when you come home in the evening," suggests Violet B. of Marshall,
Illinois.

1-1/2 pounds ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 cups chopped cabbage
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
3 cups beef broth
1 can (15 ounces) tomato sauce
2 medium carrots, chopped
1/2 teaspoon sugar
Pepper to taste

In a large saucepan or Dutch oven, cook the beef, celery and onion
over medium heat until meat is no longer pink and vegetables are
tender. Add the remaining ingredients; bring to a boil. Reduce heat;
cover and simmer for 1 hour or until cabbage and carrots are tender.
Yield: 14 servings (3-1/2 quarts).

Nutritional Analysis: One 1-cup serving (prepared with lean ground
beef, no-salt-added tomato sauce and low-sodium broth) equals 170
calories, 194 mg sodium, 18 mg cholesterol, 16 gm carbohydrate, 15 gm
protein, 5 gm fat. Diabetic Exchanges: 1-1/2 meat, 1 starch.


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