Recipe by Marjorie Sobil, Certified Dietician
Nutrition information: about 140 calories, 16 g protein, about 5 grams of fat
Ingredients:
- 1 pound Ground Beef
- 1/2 Tablespoon Olive Oil
- 8 oz Shredded Cabbage (about 1/2 a head)
- 2 Shredded Carrots
- 1 cup Beef or Chicken Broth- preferably low sodium
- 2 Tablespoons Worcestershire Sauce or 1 Tbsp soy sauce
- 2 Tablespoons (24g) Dark Brown Sugar (or white sugar)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Coffee (optional)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
Directions:
- Brown the ground beef with the olive oil in a skillet over medium-high heat before breaking apart and fully cooking. When fully cooked, drain as much fat as possible.
- Add the seasoning blend, Worcestershire sauce or soy sauce, and about 1/4 of the broth. Stir everything together until evenly incorporated.
- Add the cabbage, carrots, and remaining broth. Stir everything together and continue cooking until the vegetables are tender crisp, about 6-8 minutes. (You can cook longer with more broth if you’d like them completely softened.)
- Salt and pepper to taste and serve over rice, mashed potatoes or cauliflower, or on its own.