2019 FOOD AND NUTRITION CALENDAR RECIPE

CABBAGE ROLL STEW

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Nutrition facts per serving: 290 calories; 9g total • 1 pound ground beef 3. Add beef broth, tomato sauce, fat; 3g saturated • 1 onion, chopped diced tomatoes, oregano and thyme. fat; 0g trans fat; 50mg cholesterol; • 1 (14.5 ounce) can carrots, drained Stir to combine. 710mg sodium; 34g • 1 medium cabbage head, finely 4. Bring to a light boil. Add rice and the carbohydrate; 8g fiber; chopped or shredded cooked beef. Cover pot and reduce 10g sugar; 0g added • 1 tablespoon garlic powder heat to medium-low. Simmer until rice sugar; 21g protein; • 2 cups low-sodium beef broth is cooked, about 25 minutes, stirring 0% Daily Value of • 1 (28 ounce) can tomato sauce occasionally. vitamin D; 8% Daily • 1 (15 ounce) can, no-sodium added, 5. Stir in ½ to 1 cup of water if soup Value of calcium; 20% diced tomatoes is too thick. Daily Value of iron; • 1 teaspoon oregano 6. Season with salt and pepper. 20% Daily Value of • 1 teaspoon ground thyme potassium. • 1 cup dry brown rice Makes 8 servings Serving size: 1 ½ cups Source: Adapted • ½ teaspoon salt from USDA What’s Cost per recipe: $9.89 • ½ teaspoon pepper Cooking? Cost per serving: $1.24 1. Heat a large pot over medium heat. Add beef and cook until brown, breaking up large pieces of beef. Remove from pot and set aside. 2. Discard the fat, saving two tablespoons in the pot. Add onion and carrots. Sauté for two minutes. Add cabbage and garlic powder. Cook 3-4 minutes.