Brown Stew and Cabbage
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INGREDIENTS
- Chopped parsely
- Container Basic Brown Stew,
- Medium cabbage, about
- 1/4 c Cold water
- 2 tb Cornstarch
- 1/2 ts Salt
- 1/4 ts Black pepper
- Small bay leaf, crumbled
- 12 x Small new potatoes or
- Thawed
- 6 6 medium cut in half
- 1 ts Dried leaf thyme
- 1 1/2 1 1/2 lbs, coarsely shredded
INSTRUCTIONS
COMMENTS: The combination of vegetables makes plain stew extraordinary. Put stew in a Dutch oven with thyme and bayleaf. Bring to a boil. Add potatoes, reduce heat, cover and cook gently 30 minutes. Add cabbage, salt and pepper, cover and simmer 10 minutes. Taste stew and adjust seasoning. Stir cornstarch with water until smooth. Bring stew to boil, push meat and vegetables to one side as much as possible and gradually stir cornstarch mixture into liquid. Stir until boiling, slightly thicken and clear. Serve immediately sprinkled with parsely.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (5g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 7 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.5mg | 0 % | |
| Potassium 8.8mg | 0 % | |
| Total Carbohydrate 1.7g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 1.5g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7
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