*  Exported from  MasterCook II  *

                      Cabbage and White Bean Stew

Recipe By     : modified from magazine clipping by R. Winters
Serving Size  : 4    Preparation Time :0:45
Categories    : Low Fat                          Soups & Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           finely chopped onion
  2                    carrots, halved lengthwise and sliced
  1      large         rib celery -- halved and sliced
  1      teaspoon      caraway seed
  2      cups          chopped green cabbage
  2      cups          water
    1/4  teaspoon      salt
  1      tablespoon    brown sugar
 16      ounces        canned tomatoes -- with juice
 15      ounces        canned white kidney beans -- drained and rinsed
  1      tablespoon    cider vinegar
    1/4  cup           chopped fresh parsley -- optional

    Sauté onion for 3 minutes in a large saucepan coated lightly with
cooking spray.  Add carrot and celery; sauté 3 minutes.  Add caraway and
cook, stirring, 1 minute.
    Stir in cabbage, water, and sugar.  Simmer, covered, 5 minutes.  Stir
in tomatoes with their juice, breaking them up.  Simmer,  covered, 20 minutes.
    Add beans and vinegar.  Simmer, uncovered, 5 minutes until heated
through.  Stir in parsley.  Serve hot with plain nonfat yogurt, if desired.
    Makes about 4 (1 1/2 cup) servings.

per serving:  157 Kcal  0.9g fat (0.1g sat fat)  5% CFF  630mg Na

                  - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.