Saturday, October 4, 2008

Turkey Cabbage Stew

Serves: 6

1 lb. ground turkey
1 medium onion, chopped
3 garlic cloves, minced
4 c. chopped cabbage
2 medium carrots, sliced
1 can (28 oz.) diced tomatoes, undrained
3/4 c. water
1 T. brown sugar
1 T. white vinegar
1 t. salt
1 t. oregano
1/4 t. thyme
1/4 t. pepper

In a large saucepan, cook turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and summer for 8-10 minutes or until the vegetables are tender.

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Tips: It might seem like there are a lot of ingredient in this stew but it is really very easy to put together. Since it made a good amount of leftovers for my family, I froze what was left. I was afraid that the cabbage wouldn't defrost well but it did just fine so don't worry about freezing the extras for another dinner. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesday.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes


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