2 lbs. cooked shredded beef (start with 21⁄2 lbs. uncooked)
4 cups shredded cabbage
1/2 cup barbecue sauce
1/2 cup ketchup
3 T. worcestershire sauce
1 T. prepared horseradish (not creamed)
1 T. prepared mustard
Cook beef in a covered sauce pan with 2 cups water, or steam (covered) in the oven on low heat for 11⁄2 hours or until tender. Shred beef. Add 3/4 cup liquid into Dutch oven or sauce pan. Add remaining ingredients. Cover and simmer for one hour.
Eight servings: 228 calories, 32 grams protein
Modified from Low-Fat Country Cooking
*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 call 237-4580.
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