More and more research shows that a diet rich in proteins and healthy fats and complemented by plenty of low-carb vegetables is the healthiest for weight management. When insulin resistance is also a factor in healthy eating, this recipe really fits the bill. Cabbage is an excellent food for weight control and contains compounds that build up detoxification enzymes in the liver and help lower cancer risk.

Serves: 8

Nutrient Spotlight:

Excellent source of vitamins A and C
Low carb, high protein
Wheat and dairy Free

Ingredients:

1 head organic cabbage, cored and quartered
1 sweet red or green pepper, diced
1 small Serrano pepper, diced and seeded if less heat is desired
2 medium onions, diced
2 cloves garlic, minced or chopped
1 pound each organic grass-fed ground beef and free range pork
1 large can (28 oz.) organic crushed tomatoes with basil
2 cups organic tomato sauce
2 T. olive oil
1 T. fresh dill or 1 tsp. dried dill
3 tsp. Hungarian paprika
2 tsp. onion powder
sea salt, to taste
ground black pepper, to taste
4 oz. No Salt or Low Salt organic chicken broth — or enough to thin stew to desired consistency

Directions:

Steam cabbage in a little water until crisp tender. Drain and chop coarsely. Set aside. Brown pork in Dutch oven and drain fat. Remove pork from pan and set aside. Add olive oil to Dutch oven and sauté onions until soft and lightly browned adding garlic toward the end of cooking time to avoid burning. Add spices and sauté for a few more minutes. Add raw beef and cook until browned. Add remaining ingredients: pork, crushed tomatoes and tomato sauce, peppers, chopped cabbage and dill. Cover and simmer for at least one hour to blend flavors. Taste and adjust seasonings. Add some chicken broth to achieve desired consistency.

Recipe Nutrient Analysis:

390 calories, 19 g. total fat, 6 g. saturated fat, 6 g. monounsaturated fat, 2 g polyunsaturated fat, 85 mg. cholesterol, 530 mg. sodium, 23 g. carbohydrate, 7 g. fiber, 11g. sugar, 30 g. protein, 2640 IU vitamin A, 80 mg. vitamin C, 44 mcg. folate, 80 mg. calcium, 4 mg. iron, 30 mg. magnesium, 2 mg. zinc, 680 mg. potassium.

From The Kitchen of LMI dietitian, Marta Graham, MS, RD, LD