Cabbage Beef Stew Recipe

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This is one of my favorite meals since I don't have to stand over the stove or dirty a lot of pots and pans to prepare it. I often rely on this one-pot meal to feed my family of six.
TOTAL TIME: Prep: 5 min. Cook: 2 hours 5 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Cook: 2 hours 5 min.
MAKES: 6-8 servings


  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 reduced-sodium beef bouillon cubes
  • 1 cup hot water
  • 1 large onion, chopped
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 medium potatoes, peeled and cubed
  • 2 celery ribs, sliced
  • 4 cups shredded cabbage
  • 1 carrot, sliced
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/4 teaspoon salt-free seasoning blend

Nutritional Facts

1 cup: 272 calories, 10g fat (0 saturated fat), 86mg cholesterol, 313mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 vegetable.


  1. In a large saucepan or Dutch oven, brown stew met; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Add onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. Add potatoes, celery, cabbage and carrot.
  2. Cover and simmer 30 minutes or until vegetables are tender. Stir in tomato sauce and seasoning blend. Simmer, uncovered, 15-20 minutes more. Remove bay leaf before serving. Yield: 6-8 servings.
Originally published as Beef Cabbage Stew in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p121

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