4 celery ribs, sliced
1 medium onion, chopped
7 cups chopped cabbage
2 cans (16-oz each) kidney beans, rinsed and drained
1 can (28-oz) diced tomatoes, undrained
3 cups beef broth
1 can (15-oz) tomato sauce
2 medium carrots, chopped
1/2 tsp Splenda Granulated
Freshly ground black pepper, to taste
Cook the ground beef, celery and onion in a Dutch oven over medium heat until meat is browned and the veggies are tender: drain. Add the remaining ingredients and bring to a boil. Reduce the heat, cover, and simmer for approximately 1 hour until cabbage is tender.
Yield: 14 1-cup servings
Per serving: Approximately 170 calories, 16 g carbs, 15 g protein
Diabetic exchange: 1 1/2 meats, 1 starch
Note: File PhotoThis is one of my old 1990s recipes from TOH.