Deconstructed Cabbage Roll Stew

Deconstructed Cabbage Roll Stew

adapted from Taste of Home

In honor of Global Scouse (Meat Stew in Britian) Day we broken down the traditional cabbage roll into a stew, Calories are minimized by using ground turkey instead of beef and sausage, but the hearty taste remains due to the beef broth. It can be served over rice or noodles but we opted not to have those to eliminate the carbs.

Makes 4 servings                                                            0 WW pp / serving

1 can (14.5 oz.) diced tomatoes, drained

1 cup beef stock

4 oz. tomato sauce

1 1/2 tsp. cider vinegar

1 1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1 tsp. Cajun seasoning

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1/2 medium head of cabbage (about 1 lb.) cut into 1-1/2 inch pieces

Cooking spray

1 lb. ground turkey breast

3/4 tsp. Penzeys' Italian Sausage seasoning

1/2 medium onion, chopped

2 cloves garlic, chopped

1. Mix the tomatoes, broth, tomato sauce, vinegar, Worcestershire sauce, garlic powder, Cajun seasoning, salt & pepper in a bowl and set aside.
2. Place the cabbage in a small slow cooker.
3. Mix 1/4-th of the turkey with the Italian seasoning to make turkey sausage
4. In a skillet coated with cooking spray, cook the turkey sausage, ground turkey breast, onion and garlic until the poultry is no longer pink, about 8 minutes. Drain and put on top of the cabbage.
5. Top with the tomato mixture.
6. Cook on low until flavors are blended and the cabbage is tender, about 5 hours.

Enjoy!

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