Low-Carb Beef Cabbage Stew
Dinners + Mains

Low-Carb Beef Cabbage Stew

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I modified another recipe on this site for South Beach Diet® Phase 1. Not only is it on my diet, but it tastes delicious! Garnish each serving with sour cream.

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Low-Carb Beef Cabbage Stew
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 2 h 5 m
  • Total: 2 h 20 m
  • Servings:


  • 2 lb beef stew meat, trimmed and cut into 1-inch cubes
  • 1 cube beef bouillon
  • 1 1/3 cups chicken broth hot
  • 2 large onions coarsely chopped
  • 1 tsp Greek seasoning
  • 1/4 tsp pepper
  • 2 bay leaves
  • 8 oz cabbage (1 package shredded)
  • 5 stalks celery sliced
  • 8 oz plum tomatoes whole, coarsely chopped (1 can)
  • 8 oz tomato sauce (1 can)
  • salt to taste


  1. Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
  2. Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
  3. Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
  4. Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.
  5. Cook's Note: Beef broth can be substituted for the chicken broth.
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