Chow Chow Stew

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1 tablespoon olive oil
2 pounds beef — *see Note 2 cups cabbage — chopped
3 cloves garlic — minced, up to 4
18 ounces canned sweet potatoes — drained and chopped
14 1/2 ounces canned tomato wedges — undrained
1 1/2 cups tomato juice
3/4 cup apple juice
1 teaspoon ginger root — up to 2, grated
2 cups green beans, frozen — cut crosswise
1/3 cup peanut butter
6 cups cooked brown rice


Heat the oil in a large skillet over medium-high heat.
Cook Beef, Add the cabbage and garlic; cook, stirring, until the cabbage is tender-crisp, about 5 minutes.
Stir in the sweet potatoes, tomatoes, tomato juice, apple juice, ginger.
Reduce the heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes.
Stir in the green beans and simmer, uncovered, for 5 minutes.
Stir in the peanut butter until well-blended and hot, about 1 minute.
Spoon over rice.

*Note: Low Fat, or use chicken, lamb, fish. Liver can be used as well.


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