Did you know that cabbage is one of the healthiest vegetables that you can eat? A member of the cruciferous family, it is bursting with Vitamin K, C, A. It is also loaded with antioxidants that have shown in several studies to be cancer preventative. Make sure to eat all types of cabbage (red, green and Savoy) as each has been shown to contain different beneficial phytonutrients. If you include all three in your diet, you will be able to get all of their health-giving benefits! In this blog, I’ve included a great recipe for cabbage and beef stew. Try it!
Cabbage is a very versatile vegetable as it can be eaten raw, steamed, stir-fried or in stews. Here is one of my favorite meals on a cold January day. It is sure to please everyone in your family, even the ones who do not like veggies.
Cabbage and Beef Stew
1 pound extra-lean ground beef
1 cup celery, chopped
1 cup onions, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 can (28 oz) diced tomatoes
4 cups chicken or vegetable broth (preferably organic)
2 cups potatoes, peeled and cubed
1 cup carrots, chopped
¼ cup fresh parsley, chopped
2 tbsp apple cider vinegar (or red wine vinegar)
1 tbsp maple syrup or honey
1 ½ tsp dried basil
½ tsp of sea salt
½ tsp fresh ground pepper
3 cups of green or Savoy cabbage, slice thin
Directions:
- In a large soup pot over medium-high heat, add beef, onions, celery, pepper and garlic until beef is browned.
- Add all remaining ingredients and bring to a boil.
- Cover and simmer for 30 minutes.
This stew is delicious on its own, or served over brown or basmati rice. I have also cooked it in the slow cooker and it works well. Just brown the meat first and then put everything in the slow cooker for 4 hours on high or 6 hours on low.
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What is your favorite winter stew? We’d love to know. Here on this blog you’ll get commentluv too! This is a great way to leave a link back to your own blog when you leave a comment.
Happy Cooking!
Stephanie
