Ww Cabbage Stew Recipes

WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP

Steps:

• Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
• Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
• Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
• I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
• All very good. You can customize it a bit.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

WW CABBAGE STEW

Steps:

• Brown ground beef and drain off fat well.
• Mix all ingredients together in crock pot. Cook on Low for 4 - 6 hours.
• This soup freezes well and taste better when reheated.

CHUNKY BEEF, CABBAGE AND TOMATO SOUP (INSTANT POT OR STOVE TOP)

Steps:

• Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.
• When browned, add the onion, celery and carrots and saute 4 to 5 minutes.
• Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.
• Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.
• Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.

BEEF AND CABBAGE STEW

Steps:

• Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
• Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
• Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

WEIGHT LOSS CABBAGE SOUP

Steps:

• Add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes then stir well.
• Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

EASY STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350°F. Using a paring knife, remove core from cabbage. Carefully remove 8 large outer leaves and stack into a large microwave-safe bowl. Cover with very damp paper towels; microwave on High until softened and pliable, 7 to 8 minutes. Uncover and cool slightly.
• In a medium bowl, combine tomatoes, vinegar, ¼ tsp salt, and paprika. In a large bowl, combine ½ cup tomato mixture, rice, walnuts, currants, shallots, thyme, meatloaves, and remaining ¼ tsp salt.
• Cut out thick ribs at base of cabbage leaves. Spoon rounded ⅓ cup rice mixture in center of each leaf. Fold in opposite sides and roll up to enclose filling. Spread 1 cup tomato mixture in the bottom of an 11 x 7-inch baking dish. Top with cabbage rolls, seam side down; spoon remaining tomato mixture over rolls. Cover with foil and bake until cabbage is tender, about 45 minutes.
• Per serving (2 rolls)

WEIGHT WATCHERS CABBAGE SOUP RECIPE - 0 POINTS

Steps:

• In a large saucepan sprayed with non-stick cooking spray, saute carrot, onion and garlic over low heat for 5 minutes (until softened).
• Add broth, tomato paste, cabbage, green beans, basil, oregano, and salt & pepper to taste.
• Lower heat and simmer for a about 10-15 minutes until all vegetables are tender.
• Stir in zucchini and heat 3-4 minutes. Serve hot.