In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add onion and cook, stirring until softened and beginning to brown, 4-5 minutes. Add beans, cabbage, broth, tofu, and tomato paste. Cover and cook, stirring occasionally, until cabbage is tender, about 12 minutes. Season with pepper; stir in parsley. Brush 1/2 tsp olive oil over bottom of skillet; heat pan over medium-high heat. Add half of polenta, cook until browned and crusty, about 3 minutes per side; repeat with remaining 1/2 tsp olive oil and polenta. Spoon bean mixture over polenta and serve. Per serv: 311 cals, 6 g fat, 382 mg sod Per serving: 848 Calories (kcal); 8g Total Fat; (7% calories from fat); 39g Protein; 159g Carbohydrate; 1mg Cholesterol; 726mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1260g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 9 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4248.9mg||147 %|
|Potassium 259.6mg||7 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 16.7g|
|Protein 1.1g||2 %|
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Calories per serving: 79
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