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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Make this low-calorie dense stew a lunch staple and you will be amazed at how full and satisfied you are. Make a pot and eat off it all week. If you are packing a lunch to go, for even longer sustained energy, fill a container with about 1-1/2 cups of the stew and add 2 Tablespoons of bulgur and 2 Tablespoons of water. Several hours later when you have lunch the bulgur will have adequately rehydrated. Enjoy not being hungry!! Ingredients:
5 large potatoes, cut into bite size cubes |
4 large carrots, coined |
3 stalks celery, sliced |
1 onion, chopped |
2 garlic cloves, minced |
1/2 head cabbage, cut into bite size pieces |
2 (14 1/2 ounce) cans chicken broth |
2 (14 1/2 ounce) cans water |
1/4 teaspoon black pepper |
1 teaspoon dill weed |
2 tablespoons olive oil |
Directions:
1. Sauté the onion and garlic in olive oil, until tender.
2. Add minced garlic and sauté a little longer.
3. Add the rest of the ingredients.
4. Bring to a boil and then reduce to medium heat and cook until potatoes are tender, about 25 minutes.
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